Spinach & Mushroom Frittata

Ingredients

• 1 (10-ounce) pkg frozen chopped spinach, thawed and squeezed
• 4 eggs
• 1 cup ricotta cheese
• 3/4 cup freshly grated Parmesan Cheese
• 3/4 cup chopped portobello mushrooms
• 1/2 cup finely chopped scallions
• 1/4 tsp dried italian seasonings
• Salt and pepper, to taste

Directions

Preheat oven to 375°. 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 20 minutes, cut into wedges and serve.