Heat the oil in a non-stick pan over medium heat. Add the garlic and sauté for 2 minutes. Add the turmeric powder, spinach and mushrooms. Cook uncovered over medium heat until all the liquid is absorbed.

Crack the eggs into a bowl, stir gently with a fork until well-beaten. Add salt, pepper, oregano, 1/2 cup shredded mozzarella cheese and ricotta cheese; mix well.

Add spinach mixture and combine well.

Preheat oven to 370 degrees F. Coat the bottom and sides of an 8 x 8 inch baking dish with oil.

Pour the mixture into the baking dish. Place on the middle rack of the oven and bake until frittata is puffy and golden.

Remove from oven and sprinkle the remaining mozzarella cheese all over the frittata. Return to the oven and bake until cheese is melted.

Serve Spinach Ricotta Frittata warm or cold with toasted bread.