Spinach Ricotta Frittata

• baby spinach leaves, lightly packed↗1 cup
• green onions, sliced↗2
• button mushrooms, washed and sliced↗4 -6
• fire roasted red pepper, diced↗1
• fresh basil↗1 tablespoon
• butter↗1 -2 teaspoon
• eggs (or egg substitute equivalent to 4 eggs)↗4
• ricotta cheese↗1⁄3 cup
• parmesan cheese, grated↗2 tablespoons
• salt and pepper

Step-by-step instructions

1. 1

   Spray a non-stick 9 or 10 inch omelet pan with cooking spray.

2. 2

   Place over medium high heat, add butter.

3. 3

   When butter is melted add the prepared vegetables and basil.

4. 4

   Cook stirring often just until spinach is wilted.

5. 5

   Whisk together the eggs and ricotta cheese.

6. 6

   Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.

7. 7

   When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.

8. 8

   Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.

9. 9

   Cut in half and serve on warmed plates.