Vegetable cookings pray
1/2 (10 oz.) frozen chopped spinach, thawed & squeezed
3/4 c. part skim ricotta cheese
1/2 c. grated Parmesan cheese (2 oz.)
1/2 c. chopped mushrooms
2 tbsp. chopped onion
1/4 tsp. oregano
1/4 tsp. pepper
1/8 tsp. salt
1 egg

Preheat to 375 degrees. Spray miniature muffin cups with vegetable spray. Set aside. In medium bowl combine spinach, ricotta, Parmesan, mushrooms, onion, oregano, salt and pepper with a wooden spoon. Beat in the egg (I use food processor for mine).

Spoon 2 tablespoons of mixture into each of prepared muffin cups. Bake for 20-25 minutes, until firm but still moist. Unmold frittatas, arrange 3 on loaf plate and serve warm.