Spinach and Mushroom Frittata

I've made this frittata a few times now and it's turned out really well every time. Not only that, it is super easy to make (pretty much just mix all the ingredients together and bake!). Based on the reviews, it seems that you can throw in any ingredient you want, though the recipe is great as it is (and not too fattening or anything either!) so I've never had the urge to be too creative with it. The only thing I did try was to use regular mushrooms (as opposed to portobello) which worked fine, though I think I prefer portobello.

SPINACH AND MUSHROOM FRITTATA

Ingredients:

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
• 4 eggs or equivalent egg substitute
• 1 cup part-skim ricotta cheese
• 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

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.

Links:
http://allrecipes.com/Recipe/Spinach-and-Mushroom-Frittata/Detail.aspx