1 10-ounce can mild diced tomatoes and green chiles, drained
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
12 large eggs, beaten
1/2 cup crumbled garlic-and-herb feta cheese
1. Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof non-stick skillet over medium high heat. Saute mushrooms in hot oil 2 to 3 minutes or until browned.
2. Add garlic, and saute 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach beings to wilt.
3. Add bacon, tomatoes and green chiles, salt, and pepper, and cook, stirring often, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portions flows underneath.
4. Bake at 350 degrees for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 6 to 8 wedges. Serve immediately