Spinach Souffle - cooking recipe

Ingredients

10 oz. spinach, washed, cooked and drained
1 medium zucchini, sliced
1/2 small onion, thinly sliced
4 oz. can mushrooms
2 Tbsp. oil
salt and pepper to taste
1 whole egg
4 egg whites
1 lb. Ricotta
1/2 c. Mozzarella cheese

Preparation

Saute zucchini, onion and mushrooms in oil.
In a bowl, mix Ricotta and eggs, one at a time.
Add sauteed vegetables and 1/2 cup of Mozzarella to egg mixture.
Then add spinach, salt and pepper.
Place in an 8-inch spring-form pan, lightly oiled.
Bake at 350\u00b0 for 1 hour or until lightly browned.