2 Tablespoon Olive oil
1 Cup Onion, chopped
1 Cup Chopped red bell pepper
1 Package (3.5 oz) shiitake mushrooms,
Stems discarded, caps sliced
(optional)
1 Cup Packed shredded fresh
Spinach
6 Large Eggs
1/4 Teaspoon Hot red pepper sauce
2 Cup (8 oz) Italian cheese blend,
Divided

Heat oil in 10-inch non-stick skillet over medium-high heat until hot. Add
onion, bell pepper and, if desired, mushroom caps to skillet. Cook until
vegetables are tender, about 6 minutes, stirring occasionally. Add spinach;
cook 1 minute. Whisk eggs with pepper sauce; stir in 1 1/2 cups cheese. Pour
egg mixture into skillet; stir once and flatten mixture evenly with back of
spatula. Cook over medium heat 2 minutes or until eggs are set. If skillet
handle is not oven proof, wrap with aluminum foil. Bake at 350F degrees for
12 to 14 minutes, or until center is set. Carefully loosen frittata from pan
with rubber or plastic spatula. Place serving platter over skillet and flip
frittata onto plate. Sprinkle with remaining 1/2 cup cheese. Cut into
wedges. Makes 6 servings.

Neighborhood Shopping 9/25/96 Typos by Bobbie Beers
Home Cookin 4.8 Chapter: Breakfast
Servings: 4