Mushroom and Spinach Frittata

1. In a skillet add olive oil and heat on medium. 2. Chop one cup each of fresh mushrooms and baby spinach. 3. Sauté mushrooms in skillet for 3 minutes and then add in the spinach and continue to sauté for an additional 2 minutes. 4. Remove spinach and mushrooms from skillet and drain on paper towels. 5. In mixing bowl add 5 whole eggs and 3 egg whites, one table spoon of water and season with salt and pepper to taste. Then mix in spinach and mushrooms and swiss cheese. 6. Turn oven on to 400 °F (200 °C). Wipe out skillet and spay with cooking spray like Pam - pour in egg mixture and cook on medium. When sides start looking brown put on lid. Cook for 5 minutes on stove top. 7. When eggs are slightly firm put skillet in oven without lid. Cook another 3 minutes or until firm and top is slight brown. 8. Cool slightly and then slide out of pan and cut into 6 slices.