Mushroom and Spinach Frittata With Smoked Gouda

I got this light recipe (perfect for a spring-time brunch) from Health Magazine, March 2007.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1⁄3 cup  chopped  vidalia onion
• 2  cups  sliced mushrooms
• 4  cups  packed  baby spinach leaves or 4  cups  torn swiss chard
• 2  large eggs
• 4  large  egg whites
• 1⁄2 cup  shredded smoked gouda cheese, divided
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
•  cooking spray

Directions

1. Preheat oven to 350°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes.
3. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender.
4. Add spinach; cover and cook 1 minute or just until spinach is wilted.
5. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well.
6. Add spinach mixture; mix well.
7. Pour mixture into an 8-inch round cake pan coated with cooking spray.
8. Sprinkle remaining 1/4 cup cheese over frittata.
9. Bake 30 minutes or until eggs are set in center and cheese has melted.
10. Cut into 4 wedges.