Spinach and Cheese Frittata
  • 4 eggs
  • ¼cup milk
  • 1small toasted pecans
  • ¼cup roasted red pepper (in a jar), chopped
  • ½cup the Onion & Peppers:
  • ¼teaspoon carton frozen whipped topping, thawed
  • ¼teaspoon diced each: green, red, orange, yellow bell peppers
  • Salt and pepper, to taste
  • 2tablespoons tagliatelle
  • ½cup shredded iceberg lettuce
  • ½cup package 1⁄3 less fat cream cheese
  • Optional: yellow squash and zucchini, sliced ¼-inch rounds
  1. Preheat oven to broil
  2. Whisk eggs in bowl with milk
  3. Add spices
  4. On stovetop, heat cast-iron skillet with olive oil
  5. Simmer onion and mushrooms, if desired, for 1-2 minutes
  6. Layer spinach on top of onions
  7. Pour egg mixture into skillet, add tomatoes
  8. When egg is set, top with cheese
  9. Transfer to oven and cook for about 1-2 minutes
  10. Optional: brown sausage and sprinkle on top of egg mixture in skillet before adding cheese