Spinach and Mushroom Frittata

1 package (10 ounce) package of frozen chopped spinach (thawed and thoroughly drained)
4 eggs (or the equivalent egg substitute)
1 cup part-skim ricotta cheese
3/4 cup grated fresh Parmesan cheese
3/4 cup chopped Portobello mushrooms
1/2 cup scallions (finely chopped with some green tops)
1/4 teaspoon Italian seasoning
Salt and pepper to taste

Preheat oven to 375 degrees. Prepare a 9 inch pie plate with cooking spray.

1. In a large bowl mix together all ingredients until well mixed, use a wire whisk.
2. Pour into prepared pie plate
3. Bake for 30 minutes or until eggs are set and browned.
4. Cut into wedges and serve immediately.