Spinach and Mushroom Frittata Recipe

1 (10 ounce) package frozen chopped spinach

thawed and squeezed thoroughly to remove liquid

4 eggs or equivalent egg substitute

1 cup part-skim ricotta cheese

¾ cup freshly grated Parmesan cheese

¾ cup chopped portobello mushrooms

½ cup finely chopped scallions with some green tops

¼ teaspoon dried Italian seasonings

1 pinch Salt and pepper

to taste