3/4 c. chopped green pepper
3/4 c. chopped onion
1 1/2 c. sliced mushrooms
1 1/2 c. chopped zucchini
1 1/2 tsp. minced garlic
1 c. crumbled Feta cheese or grated Cheddar cheese
1 c. fresh spinach, cooked and chopped or 10 oz. pkg. frozen spinach
3 tbsp. vegetable oil
5 eggs
1 lb. Ricotta cheese
1 tsp. salt
1/8 tsp. pepper

Saute green pepper, onion, mushrooms, zucchini and garlic in oil until crisp and tender; cool. In separate bowl beat eggs with Ricotta cheese, salt and pepper. Drain spinach thoroughly, squeezing as much moisture out as possible. Add to egg mixture along with sauteed vegetables and Feta or Cheddar cheese. Mix until well blended. Pour mixture into greased 10 inch springform pan and spread evenly. Bake in 350 degree oven for 1 hour or until set in center. Cool 10 minutes before cutting.