Veggie and Turkey Frittatas

Cooking the veggie and turkey frittatas individually makes them ideal for quick breakfasts all week long. Reheat the frittatas in the microwave for a fast and nutritious breakfast on the go or pair them with a big green salad for a delicious and healthy dinner.

Ingredients

Nonstick cooking spray
8 oz egg substitute
1/2 cup low fat milk
1/4 tsp freshly ground pepper
1/8 tsp salt
4 oz sliced turkey
1/2 cup sliced mushrooms
1 cup frozen spinach, defrosted and squeezed dry
1/2 cup finely chopped onion
1/3 cup parmesan, mozzarella, or cheddar cheese, grated

Preheat the oven to 375 degrees. Spray a 12 cup muffin tin with non stick cooking spray. Whisk together the egg substitute, milk, pepper, and salt in a large bowl until thoroughly blended. Stir in the turkey, mushrooms, spinach, onion and cheese. Fill prepared muffin tins almost to the top with the egg mixture. Bake until the egg mixture puffs up and just begins to set int he center, about 8-10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide them out. Makes 6 servings.

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