Spinach and Mushroom Frittata
- 1 10-oz pkg of frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
- 4 eggs or equivalent egg substitute
- 1 C part-skim ricotta cheese (I’m sure you could use the NF)
- 3/4 C freshly grated Parmesan cheese
- 3/4 C chopped portobello mushrooms
- 1/2 C finely chopped scallions with some green tops
- 1/4 t dried Italian seasonings
- Salt and pepper, to taste
Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-in pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.