Lite Egg & Veggie Fritatta

Great for a nice weekend breakfast!

Total: 30 min
Cook: 10 min
Yields: 4 servings


Ingredients:

8 large eggs
2 teaspoons olive oil
1 small red onion, sliced (about 1 cup)
2 cups spinach
½ cup sliced mushrooms
½ diced bell peppers, any color works
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar


Directions: 

Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.

In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion, mushrooms, and peppers to the skillet and cook until it begins to soften, about 5 minutes.. Season with salt and a few turns of pepper. Add the spinach right before you add eggs. No need to cook the fresh spinach. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.

Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.

Cut the frittata into 8 wedges and serve with a nice sautéed turkey sausage.


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