Egg White Frittata with Spinach & Roasted Red Peppers

Ingredients

4 Eggland’s Best egg whites
1/3 cup chopped roasted red peppers (from a jar is fine )
1 cup fresh leaf spinach
1 Tablespoon crumbled feta or goat cheese (optional)

Directions:

Crack eggs into small bowl, discarding the yolks from the whites and set egg whites aside.

Spray small 6”-8” non stick skillet with nonstick cooking spray or coat lightly with olive oil or margarine. Heat over medium heat. Add chopped peppers to skillet. Top the peppers with the spinach. Pour egg whites over spinach and peppers. Cook over medium heat until egg whites are set and bottom of frittata is browned. Flip frittata over with spatula and continue cooking until bottom is browned and egg whites are thoroughly cooked. Top with crumbled feta or goat cheese, if desired. Remove from heat and serve immediately.