Mini Frittata

Egg substitute, liquid (Egg Beaters), 2.75 cup
Gwaltney Beef Bacon (1 slice), 3 serving
shredded 4 cheese blend, 1.5 serving
Onions, raw, 1.5 tbsp chopped
Spinach, fresh, 6 leaf, cut into ribbons
Olive Oil, 1 1tsp

Baby spinach works better than large leaf spinach and has a more delicate flavor.

These can be reheated for 10-15 seconds in the microwave. Perfect size to serve on a mini-bagel for a weekday breakfast on the go!

For even more veggie flavor add some chopped mushroom to the spinach and onion sautee.

Preheat oven to 375F. Arrange the beef bacon on a rack over a shallow pan and bake for 15 minutes or until desired crispness. Blot excess grease from the bacon, cool, and chop finely or crumble. Reduce oven heat to 350F.

Lightly sautee spinach and onions in the olive oil. (To make spinach ribbons, stack the leaves on top of each other, roll up the long way and run your knife through to make even strips or "ribbons".) Evenly pour the egg substitute into a 12 cup muffin tin. Evenly distrubute cheese, sauteed spinach and onion, and bacon bits. Bake for 15-18 minutes or until egg substitute is cooked through. Remove from muffin pan and cool on wire rack.

Serving Size: 1 mini frittata

Number of Servings: 12

Recipe submitted by SparkPeople user SHANATAV.