Spinach and mushroom frittata from Ani

Ingredients:
1 10-ounce package frozen chopped spinach (or fresh cooked spinach), thawed and squeezed to remove liquid.
4 eggs
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 (about 4 large)
1/4 tsp. dried Italian seasonings (basil, parsely, garlic)
Salt and pepper to taste

Preparation and cooking
Preheat oven to 375 degrees (medium heat). 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. Bake for 30 minutes or until browned and set. Let cool for 20 minutes. Cut in wedges and serve.
Serves 6.