Spinach and Mushroom Frittata

• 1 10-oz pkg. frozen chopped spinach, thawed and squeezed dry
• 4 eggs
• 1 C ricotta cheese
• 3/4 C freshly grated Parmesan (I use Peccorino Romano)
• 3/4 C chopped portobello mushrooms
• 1/2 C finely chopped green onion with some green tops (about 4 large)
• 1/8 t. dried oregano
• 1/8 t. dried basil
• 1/2 t. salt
• 1/8 t. pepper

1. Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. 
2. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. 
3. Bake for 30 minutes, or until browned and set. Let cool for 10-15 minutes; cut in wedges and serve.