Spinach, Mushroom & Potato Frittata

1/2 cup, chopped Onions, raw
10 Mushrooms, Baby Portabella
4 large Egg, fresh, whole, raw
3 serving Egg white, large
2 Tblsp Whole Milk
1 cup Spinach, fresh
3 small red potatoes
2 tsp Extra Virgin Olive Oil

You can change veggies - I have done with pasilla peppers and onions, sweet potato and onion, bell peppers and mushroom, the possibilities are endless

Heat saute pan with oil, add onion and mushroom saute until softened. While onion mixture cooking beat eggs and milk together set aside.
Add spinach season with pepper ( I used six pepper blend for the heat) stir to combine, pour egg and swirl pan making sure egg even across pan push down slightly to get down into mixture. cook on low few minutes cover and continue cooking til steam from pan cooks top



Serving Size: 1/4 serving

Number of Servings: 4

Recipe submitted by SparkPeople user MSSBETTYBOOP1.