Mushroom And Spinach Frittata With Smoked Gouda

• 2 teaspoons olive oil
• 1/3 cup chopped vidalia onion
• 2 cups sliced mushrooms
• 4 cups packed baby spinach leaves or 4 cups torn swiss chard
• 2 large eggs
• 4 large egg whites
• 1/2 cup shredded smoked gouda cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• cooking spray

1. Preheat oven to 350u0b0.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes.
3. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender.
4. Add spinach; cover and cook 1 minute or just until spinach is wilted.
5. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well.
6. Add spinach mixture; mix well.
7. Pour mixture into an 8-inch round cake pan coated with cooking spray.
8. Sprinkle remaining 1/4 cup cheese over frittata.
9. Bake 30 minutes or until eggs are set in center and cheese has melted.
10. Cut into 4 wedges.

olive oil, vidalia onion, mushrooms, baby spinach, eggs, egg whites, gouda cheese, salt, black pepper, cooking spray

Taken from www.food.com/recipe/mushroom-and-spinach-frittata-with-smoked-gouda-303236 (may not work)