Whisk together egg whites and eggs in a large bowl. Stir in potato, Canadian bacon, spinach, salt and pepper. Spray a 9" cast-iron skillet with non-stick vegetable spray; place over medium-high heat. Add onion; sauté for 4 minutes until tender. Add potato mixture to pan; cook over medium heat for 5 minutes, or until almost set. Sprinkle with cheese. Bake at 400 degrees for 6 minutes, until set. Let stand for 3 minutes; slice into quarters.
Tip: Fresh fruit is perfect pairing with early-morning recipes. Set out plump strawberries, juicy oranges, peach slices and fresh berries to enjoy alongside favorite breakfast dishes. Serve with a bowl of sugar or cream alongside … just to make it extra special.
This Spinach & Potato Frittata recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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