Preheat oven to 350 degrees. Heat a small pan with extra virgin olive oil spray and sautée mushrooms, asparagus and peppers on medium heat with salt, pepper and garlic powder until cooked al dente.
Preparing the Frittata
Spray the pie dish with extra virgin olive oil spray. Layer the dish with chopped, fresh spinach on the bottom, followed by cooked veggies (drained) on top. In a separate bowl, beat together eggs, egg whites and a splash of milk until fully mixed. Mix in ricotta and a few generous shakes of oregano. Add salt & pepper to taste. Pour egg mixture over veggies. Top with Parmesan cheese.
Baking the Frittata
Bake for 20-25 minutes uncovered until eggs are solid in the middle. Remove from oven and let it rest for 5 minutes before slicing. Serves four. Top with your favorite hot sauce for a little kick! And don't forget to take a picture, post, and tag with #jerseyjennskitchen!