Al Fresco Frittata

Ingredients 2 cups fresh sliced mushrooms 1 cup chopped onion 1 tsp. butter 4 cups chopped fresh spinach 4 eggs, beaten 1 cup low fat ricotta cheese ½ cup skimmed, evaporated milk 2 Tbs. flour 1 Tbs. Dijon mustard ½ tsp. salt ½ tsp. herb pepper seasoning ¼ tsp. nutmeg 1 tomato, sliced 1/3 cup toasted sliced almonds 1/3 cup shredded Cheddar cheese Directions Sauté mushrooms and onions in butter. Stir in spinach; cook just until limp; set aside. Blend eggs with ricotta cheese, milk, flour, mustard, salt, pepper and nutmeg; mix well. Stir in vegetable mixture. Pour into 8 ½-inch wide deep quiche pan. Bake at 350 degrees, 20 minutes. Top with tomato slices, almonds and cheese. Return to oven and bake 10 minutes. Serve warm or cold.