Instructions: Heat oil in 10-inch non-stick skillet over medium-high heat until hot. Add onion, bell pepper and, if desired, mushroom caps to skillet. Cook until vegetables are tender, about 6 minutes, stirring occasionally. Add spinach; cook 1 minute. Whisk eggs with pepper sauce; stir in 1 1/2 cups cheese.

Pour egg mixture into skillet; stir once and flatten mixture evenly with back of spatula. Cook over medium heat 2 minutes or until eggs are set. If skillet handle is not overproof, wrap with aluminum foil. Bake at 350F degrees for 12 to 14 minutes, or until center is set. Carefully loosen frittata from pan with rubber or platic spatula. Place serving platter over skillet and flip frittata onto plate. Sprinkle with remeining 1/2 cup cheese. Cut into wedges.

Makes 6 servings.

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