Turkey, Spinach & Mushroom Frittata

What You'll Need:

6 Eggs (you could use 3 egg whites and 3 whole eggs)

2 TBS 1% milk

1 Tsp Salt

1 1/2 Tsp Pepper

1 Cup Sliced Mushrooms

3 Slices Deli Turkey

1 Tsp Garlic Salt

3 Scallions

2 Cups Baby Spinach, sliced thin

Olive Oil spray or other cooking spray

Preheat oven to 425 degrees

Beat together the eggs and milk.  Add the salt and pepper and mix to combine.  Set aside.  Spray a medium sized skillet with olive oil spray or cooking spray and heat over high heat.  Add sliced mushrooms and stir often as mushrooms brown.  When mushrooms are golden brown on both sides start adding the turkey by tearing the slices into bite sized pieces.  Reduce heat to medium high and add sliced scallions.  Once turkey is heated through add the spinach (tear it into bite sized pieces as you add it).  Continue cooking until the spinach is just starting to wilt (stirring often).  Sprinkle with garlic salt.

If the skillet you are using is oven safe then you can give the egg mixture a quick stir and then add it to the skillet.  Allow it to cook on the stove for two or three minutes and then transfer to the oven.  Bake for 17-20 minutes or until the center of the frittata has set.

If you aren't using an oven safe skillet you will need to transfer the contents of the skillet into a baking dish (spray the dish with the olive oil spray first).  Then add the egg mixture over the top.  Gently tap the baking dish on the counter to help the egg settle to the bottom of the dish.  Place in the oven and bake for 20-25 minutes or until the center of the frittata has set (is firm)

For a fluffier frittata you can add 1/4 of low fat ricotta cheese, cottage cheese, or marscapone cheese to the egg mixture when you beat the eggs.  You can also add any kind of shredded cheese at this point (or you can wait until the last five minutes of baking and add it to the top).