Spinach and mushroom frittata

Ingredients

1. 3 cloves of garlic, minced
2. 1 cup chopped onion
3. 1 teaspoon olive oil
4. 1/2 pound fresh mushrooms, sliced
5. 1/2 teaspoon dried thyme
6. 10-ounce bag fresh spinach
7. 1 tablespoon water
8. Egg substitute equivalent to 10 eggs (about 2 1/2 cups liquid egg substitute)
9. 1 teaspoon dried dill or 1 tablespoon fresh dill
10. 1/4 teaspoon black pepper
11. 1/4 cup feta cheese

Directions

Preheat the oven to 350 F. In a 10- or 12-inch nonstick, ovenproof skillet, saute garlic and onion in olive oil for about 5 minutes. Add mushrooms and thyme. Cook an additional 5 minutes. Remove skillet from stove.

In a separate saucepan, add spinach and 1 tablespoon water. Cover and cook until just wilted. Drain spinach and let cool in a strainer. Squeeze out any liquid. Chop leaves.

In a large bowl, beat together egg substitute, dill and pepper. Stir in the spinach-mushroom mixture and feta cheese.

Clean nonstick skillet. Spray liberally with cooking spray. Return skillet to stove over medium heat. When skillet is hot, pour in egg mixture.

Place in oven, uncovered. Check frittata after 10 minutes, then every 5 minutes, until the center is slightly firm. Do not overcook. When frittata is done, place a large serving platter over skillet. Flip skillet over so that frittata falls onto the plate. Cut into 6 pieces and serve.