Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1 c Onion, chopped
1 c Chopped red bell pepper
1 pk (3.5 oz) shiitake mushrooms,
Stems discarded, caps sliced
(optional)
1 c Packed shredded fresh
Spinach
6 lg Eggs
1/4 ts Hot red pepper sauce
2 c (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
overproof, 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 platic spatula. Place serving platter over skillet and
flip frittata onto plate. Sprinkle with remeining 1/2 cup cheese. Cut
into wedges. Makes 6 servings.

Neighborhood Shopping 9/25/96 Typos by Bobbie Beers

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