Recipe: Spinach and Potato Frittata (using Canadian bacon, onion and Cheddar)

SPINACH AND POTATO FRITTATA

6 egg whites, beaten
3 eggs, beaten
1 1/2 cups potatoes, peeled, diced and cooked
2 slices Canadian bacon, diced
6 cups baby spinach, cooked, drained and squeezed dry
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup chopped onion
2 Tbsp. shredded Cheddar cheese

Whisk together egg whites and eggs in a large bowl. Stir in potato, bacon, spinach, salt and pepper; set aside.

Spray a 9-inch cast-iron skillet with non-stick vegetable spray; place over medium-high heat. Add onion; saute for 4 minutes, or until tender.

Add egg mixture to skillet; cook for 5 minutes, or until almost set. Sprinkle with cheese.

Bake at 400 degrees F for 6 minutes, or until completely set.

Let stand 3 minutes, then slice into quarters to serve.

Makes 4 servings
Source: Gooseberry Patch Breakfast and Brunch Recipes, Circle of Friends Cookbook Volume 2