Mmmm, this sounds good...

Mushroom and Spinach Frittata With Smoked Gouda

Prep: 5 minutes; Cook: 37 minutes.

INGREDIENTS
2 teaspoons olive oil
1/3 cup chopped Vidalia onion
2 cups sliced mushrooms
4 cups packed baby spinach leaves or torn Swiss chard
2 large eggs
4 large egg whites
1/2 cup shredded smoked Gouda cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

PREPARATION
1. Preheat oven to 350°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add spinach; cover and cook 1 minute or just until spinach is wilted.
3. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.

Wine note: A velvety, berry-rich California red from the Petite Sirah grape will match the earthiness of the frittata's mushrooms and cut through the rich Gouda flavor. Look for Bogle, a big wine at a relatively small price, about $10.

Yield:
Makes 4 servings (serving size: 1 wedge)

Nutritional Information:
CALORIES 158; FAT 10g (sat 4g,mono 4g,poly 1g); PROTEIN 13g; CHOLESTEROL 125mg; CALCIUM 155mg; SODIUM 339mg; FIBER 2g; IRON 2mg; CARBOHYDRATE 6g

Karen Levin , Health, MARCH 2007

Another good site: http://www.americanheart.org/presenter.jhtml?identifier=3046153
(Alton Brown love!)