A healthy breakfast has never been tastier with this breakfast frittata.

Yield: 8 portions

Ingredients

2 egg whites

6 large eggs

¼ teaspoon salt

¼ teaspoon pepper

1/3 cup 2% milk

½ cup sliced red pepper

½ cup sliced green pepper

½ cup sliced white or yellow onion

½ cup sliced mushrooms

1 cup baby spinach leaves

½ cup crumbled feta cheese

Directions

1. Combine egg whites, eggs, salt, pepper, and 2% milk. Set aside.
2. Heat a 9-inch cast iron skillet over medium heat.
3. Sauté fresh vegetables in the cast iron skillet.
4. Sprinkle ½ cup crumbled Feta cheese on top of vegetables.
5. Slowly pour the egg mixture onto the cheese and sautéed vegetables.
6. Cook over medium heat for 6-8 minutes until the eggs are set.
7. Remove from heat and cut into 8 equal portions.

Nutrition Facts (per serving)

Calories: 115.8

Total fat: 7.4 g

Carbohydrates: 5.4 g

Dietary fiber: 0.9 g

Sodium: 164 mg

Sugar: 3.5 g

Protein: 7.9 g

Calcium: 93.4 mg

Potassium: 244.4 mg

Recipe adapted from CookingLight