Ingredients:
1 tsp extra virgin olive oil
1 Cipollino onion, peeled and minced (I use what ever I have)
1/2 red bell pepper, seeded and deveined, cut into thick ribbons
1 cup baby spinach leaves, finely chopped
3 egg whites + 1 whole egg
1/4 cup skim milk
1/4 tsp sea salt
Pinch cumin
1/4 tsp freshly ground black pepper
1/2 cup fresh salsa (homemade or commercial) as garnish (optional)
1. Make sure oven rack is in the center of the oven. Preheat the oven to 350°F
2. In a medium ovenproof skillet, heat olive oil over medium heat. Add vegetables to skillet and cook until soft, about five minutes.
3. When vegetables are cooking, combine eggs, milk, salt, cumin and pepper. Whisk well.
4. Pour egg mixture over cooking vegetables. Cook until edges are set and center is just beginning to set.
5. Transfer to preheated oven and bake another five to eight minutes or until center is firm.
6. Transfer cooked frittata to heated plate and serve with salsa (optional).
