Step 1

Preheat oven 400F. Put 1 Tbsp. Extra virgin olive oil in cast iron skillet and coat with a silicone brush. Heat skillet on medium heat for 5 min.

Step 2

Add potatoes and onion to the skillet and cook for 5 min.

Step 3

Add mushrooms and spinach then cook for additional 2 min.

Step 4

Add in salt, pepper, garlic, parsley, thyme and paprika into skillet and stir to coat and remove from the heat.

Step 5

In a separate bowl combine eggs and milk. Pot egg mixture into skillet and gently stir to combine.

Step 6

Gently place roasted tomatoes on top and put into the oven at 400F for 15-20 min until center of frittata is cooked and edges start to brown.

Step 7

Remove from the oven and let stand for 5 minuted before scoring the edges with a butter knife and cutting frittata in fours. Remove from the skillet with a spatula gently scraping the bottom while lifting it out and plating it. Serve with your favorite breakfast meat and toast! Enjoy!