Spinach and mushroom frittata

Best served with mimosas when you're hungover.

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
• 1 cup part-skim ricotta cheese
• 4 eggs or equivalent egg substitute
• 3/4 cup freshly grated Parmesan cheese
• 3/4 cup chopped portobello mushrooms
• 1/2 cup finely chopped scallions with some green tops
• 1/4 teaspoon dried Italian seasonings
• 1 pinch Salt and pepper, to taste
• Extras: We also added some sliced potatoes, tomatoes and bacon bits
  

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.