Spinach, Mushroom & Sun-Dried Tomato Frittata


1 10-ounce pkg. frozen chopped spinach, thawed and drained

4 eggs

1 cup part-skim ricotta cheese

¾ cup parmesan cheese

¾ cup chopped portobello mushrooms

¼ cup chopped sun-dried tomatoes

½ cup chopped green onions

¼ teaspoon dried Italian seasoning


Whisk ingredients until well mixed.  Grease cooking dish and fill with spinach mixture.  Set oven to 375 degrees and bake for 35 minutes or until brown and set.  (It is important to place pottery into a cold oven and then heat to prevent cracking!)  Delicious with fresh fruit!