Ingredients:
- 1 TBSP Olive Oil
- 8 ounces Fresh Mushrooms, diced
- 1 medium Bell Pepper, seeded and diced
- 1 small Onion, diced
- 3 cups Fresh Spinach
- 2 Eggs
- 5 Egg Whites
- ¼ cup Milk
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- ¼ tsp Cayenne Pepper
- 1 TBSP chopped Fresh Basil
Directions:
- Preheat the oven to 350°.
- Add olive oil to an oven-safe, non-stick, sauté pan over medium high heat.
- Add mushrooms and sauté until all of the liquid from the mushrooms is evaporated.
- Add bell pepper, onion, and spinach. Sauté until vegetables are softened and liquid is evaporated.
- Whisk eggs, egg whites, milk, salt, pepper, cayenne pepper, and basil in a medium bowl. Pour mixture over vegetables and stir until eggs start to set.
- Smooth the top of the frittata with a spatula and put in oven to bake for 20 minutes or until eggs are set.
- Slide the frittata out of the pan onto a plate and slice into 8 pie slices.
