Veggie Frittata

• 1 medium-size yellow onion, chopped
• 1/2 (8-oz.) container sliced fresh mushrooms
• 1 tablespoon olive oil
• 1 (6-oz.) bag fresh baby spinach*
• 4 large eggs
• 6 egg whites
• 1/2 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded (about 1 cup)
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fat-free milk
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Garnishes: black pepper, chopped fresh parsley

1. Saute onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and saute 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.
2. Whisk together 4 large eggs, 6 egg whites, Cheddar cheese, and next 5 ingredients.
3. Pour egg mixture into skillet with onion mixture, stirring to combine.
4. Bake at 350u0b0 for 12 to 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.
5. *1 (10-oz.) package chopped frozen spinach, thawed and well drained, may be substituted for fresh spinach.
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yellow onion, fresh mushrooms, olive oil, baby spinach, eggs, egg whites, cheddar cheese, freshly grated parmesan cheese, milk, pepper, salt, ground nutmeg, black pepper

Taken from www.myrecipes.com/recipe/veggie-frittata (may not work)