Veggie Frittata by Miesha Roshawn

Veggie Frittata
Ingredients:
4 – large egg whites
¼ cu – part skim mozzarella
½ cu – spinach (fresh or frozen)
¼ cu – tomatoes chopped
¼ cu – mushrooms chopped
¼ cu – onion chopped
¼ cu – green bell pepper chopped
3 – garlic cloves minced
1 tsp – garlic powder
Cooking spray
½ tsp - yellow curry powder (optional)
Salt & Pepper to taste

Directions: Pre heat oven to 375 degrees. Separate egg whites in a bowl and whip, set aside. Spray a coat of cooking spray in a medium non stick skillet (with an oven safe handle) over medium low to medium heat. Add tomatoes, mushrooms, onion, bell pepper, spinach, garlic powder and garlic to skillet. Sauté veggies until onion are translucent, approximately 5-7 minutes. Add desired salt and pepper at this time. Set temperature to medium low and add egg whites. Be sure to even out the egg and the veggies in the skillet. Sprinkle mozzarella cheese on top. If desired sprinkle yellow curry powder on top at this time. Put entire skillet in the oven on second to lowest rack uncovered for ten minutes. Egg should be set, if not give it a couple more minutes. Remove from oven. Let stand for 3-5 minutes. Gently lift and remove frittata from skillet onto plate…enjoy!

****This is a favorite breakfast meal of mine but it's also great at lunch and dinner****

Recipe by Miesha Roshawn