Yummy Veggie Fritatta

1.5 cups egg substitute
3 cups baby spinach
.25 cup kraft 2% italian blend cheese
3 oz. (about 12) grape tomatoes, halved
1 large spring onion (green onion), white and green
1 tbsp. olive oil
.75 cups mushrooms, slices or pieces
2 tbsp parsley
2 tbsp basil

Preheat oven to 400 degrees. Whisk eggs with 2 tablespoons water. Heat oil in fry pan (cast iron is best, but a regular pan will do), add all veggies except for spinach. Cook for 3 minutes, or until the onion turns translucent. Add spinach and saute until it starts to wilt. Sprinkle in herbs, the measurements are for fresh, but you can use dried, just use less. If you are using a cast iron skillet, pour eggs on top of veggies, if you are using a regular (not oven proof) fry pan, transfer veggies to baking dish (I used 8x8). Bake for about 20 minutes or until well risen and golden brown. Slice into fours, and serve a with a fresh green salad and fruit. (salad and fruit are not in the nutrional info, and whatever veggies you use, aside from what I have here, will alter the values as well.)

Number of Servings: 4

Recipe submitted by SparkPeople user TIME4ME2BFIT.