Spinach Mushroom Ricotta Frittata

6 large eggs
1/2 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
pinch of nutmeg (freshly grated if you've got it)
1/4 teaspoon salt
Freshly ground black pepper to taste

2-3 Tablespoons fat (whatever you want, olive oil, butter, coconut oil, bacon grease, or any combination)
minced onion (about 2-4 Tablespoons)
3-4 crimini mushrooms, sliced
2 handfuls of spinach
1 clove minced garlic

Preheat oven to 350 degrees F. Butter a pie plate.

1. Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the nutmeg, salt, and pepper, and beat to combine. Set aside.

2. Heat the fat in a skillet on medium low. Saute the onion for about 15 minutes. Add the mushrooms, cook for about 5 minutes. Add the spinach. Cook about 3 minutes. Add the garlic. Cook about 30 seconds. Remove from heat. I decided I wanted to chop the spinach, I'm not sure that was necessary. I just didn't want big strings of spinach in there. Add to the egg mixture.

3. Pour mixture into the buttered pie plate then put it in the oven for 35-40 minutes, or until it's golden on top. When it's done, sprinkle some more parmasan on top. Let rest for 10 minutes before serving.