Healthy Frittata

½ c. diced red pepper
1½ c. fresh baby spinach, loosely packed
1 whole egg
3 egg whites
2 tbsp. reduced-fat feta cheese, crumbled
Salt and pepper to taste

Whisk whole egg and egg whites together; stir in feta and add salt and pepper to taste.  Set aside.

Coat an 8-inch skillet with non-stick cooking spray, heat on high.  Add red pepper and cook about 5 minutes or until just tender.  Add spinach and sauté 2 minutes until leaves are wilted but still bright green.

Pour egg mixture over vegetables; cook on medium heat until eggs set and remove from heat.  Place a plate on top of the skillet and invert so frittata falls onto plate.  Re-spray skillet with non-stick spray and return the frittata to the pan to brown the other side, about 1 minute.


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