Frittata with Mushrooms and Spinach | Paula Deen

Ingredients

• 6 large eggs
• 3 large egg whites
• ⅓ cup milk
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon Freshly ground black pepper
• Pinch crushed red pepper flakes
• 1 tablespoon Olive oil
• 6 ounces mixed mushrooms (such as cremini and shitake), thinly sliced
• 2 cloves garlic, finely chopped
• 3 cups Baby Spinach Leaves, packed