Florentine Frittata With Bruschetta Toppings

• 1 1/2 cups coarsely chopped plum tomato
• 1 tablespoon chopped fresh basil
• 2 teaspoons balsamic vinegar
• 1 teaspoon olive oil
• 1/8 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1/2 teaspoon salt, divided
• 1 1/2 cups (6 ounces) fat-free ricotta
• 1/4 teaspoon black pepper
• 4 large eggs
• 4 large egg whites
• Cooking spray
• 1 cup chopped red onion
• 1 (8-ounce) package presliced mushrooms
• 3 cups bagged baby spinach leaves

1. Preheat oven to 350u0b0.
2. Combine first 6 ingredients and 1/4 teaspoon salt in a small bowl. Set aside.
3. Combine fat-free ricotta, black pepper, remaining 1/4 teaspoon salt, eggs, and egg whites in a medium bowl.
4. Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 2 minutes. Add mushrooms; saute 2 minutes. Add spinach; saute 1 minute. Stir in egg mixture. Wrap handle of pan with foil. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Top with tomato mixture.

tomato, fresh basil, balsamic vinegar, olive oil, red pepper, garlic, salt, ricotta, black pepper, eggs, egg whites, cooking spray, red onion, mushrooms, baby spinach

Taken from www.myrecipes.com/recipe/florentine-frittata-with-bruschetta-toppings (may not work)