Spinach and Mushroom Frittata
- 1 10-oz pkg. frozen chopped spinach, thawed and squeezed dry
- 4 eggs
- 1 C ricotta cheese
- 3/4 C freshly grated Parmesan (I use Peccorino Romano)
- 3/4 C chopped portobello mushrooms
- 1/2 C finely chopped green onion with some green tops (about 4 large)
- 1/8 t. dried oregano
- 1/8 t. dried basil
- 1/2 t. salt
- 1/8 t. pepper
Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 10-15 minutes; cut in wedges and serve.