Skinny Mini Frittata

I love a frittata for breakfast. They are easy to make and you can add just about ANY veggie you have in the fridge. A frittata can be heavy and full of unnecessary fat, so I made my skinny-mini frittata for a healthy light breakfast.

• 1 tablespoon I Can’t Believe It’s Not Butter
• 1/2 chopped onion
• 1/2 chopped green pepper (or whatever color)
• 1/2 cup chopped mushrooms
• 1 cup fresh spinach (plus a few spinach leaves for garnish)
• 2 cups Egg Substitute
• 1 cup 2% cheddar cheese (or fat free)
• 1/3 cup fat free milk
• A few pinches salt and pepper
• Butter cooking spray
• 4 inch bundt molds (or muffin pan)
• 1 small pan
• Cutting board

1. Preheat oven to 350
2. Chop up the onion, pepper, and mushrooms
3. Heat up a butter in a pan
4. Add the onion and pepper to the pan
5. Add a pinch of salt and sauteé until soft (3-5 minutes)
6. Add the mushrooms to the pan
7. Add a pinch of pepper (do not add more salt or the mushrooms will get gummy) and sauteé 1 minute
8. Take the pan off the heat and add spinach
9. Mix the veggies in the pan (the residual heat of the pan and sauteéd veggies will wilt the spinach slightly) for 1 minute
10. Set aside to cool
11. Put the veggies in a bowl and add mix in the egg, cheese, and milk
12. Add a pinch of salt and pepper and mix
13. Spray the molds/muffin tin with butter spray
14. Pour in the egg mixture 1/2 way up each cup
15. Bake for 20 minutes (the egg mixture will expand to fill up the cups)
16. Take out of the oven and cool for 1 minute
17. Put a cutting board over the molds/muffin tin, hold the cutting board and tin together tightly and flip over
18. Serve each frittata over a few fresh spinach leaves