Mushroom and Spinach Frittata With Smoked Gouda

Preheat the oven to 350 degrees.Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion; cook for 2 minutes. Add the mushrooms; cook, stirring frequently, for 4 minutes or until the mushrooms are tender. Add the spinach; cover and cook for 1 minute or just until the spinach wilts.In a medium bowl, combine the eggs, egg whites, 1/4 cup cheese, salt and pepper; mix well. Add the spinach mixture; mix well. Pour the mixture into an 8-inch-diameter circular muffin tin smeared with cooking spray. Sprinkle the frittata with the remaining 1/4 cup cheese. Bake for 30 minutes or until the eggs are in the center and the cheese is melted. Cut into 4 slices.Wine Note: A velvety, berry-rich California red wine made from Petite Sirah grapes will accentuate the earthy texture of frittata mushrooms and accentuate the rich gouda flavor. Pay attention to Bogle, an excellent wine at a relatively low price, about $