Spinach, Artichoke Heart, Feta Cheese and Bacon Bit Frittata

This frittata is worth the few extra minutes to get all the ingredients together.  A real taste treat.

Ingredients:

• 32 ounces of egg substitute
• 2 cups of baby spinach chopped (or spinach/kale/chard mix which is what I had on hand)
• 1/2 cup finely chopped sweet onion
• 3/4 cup of chopped artichokes (from canned artichokes packed in water), drained and dried with a paper towel
• 1/3 cup diced mini sweet peppers
• 1 clove minced garlic
• 1 teaspoon dill (dried)
• 1/4 cup almond or cashew or non fat milk
• 2 tablespoons grated parmesan cheese
• 1 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 3/4 cup crumbled feta cheese
• 4 tablespoons bacon bits

Directions:

1. Preheat oven to 375 degrees
2. Spray a 13 x 9 x 2 baking dish with non stick spray (my fave is coconut oil spray)
3. Combine the spinach, onion, artichoke, peppers, garlic and dill in a small bowl
4. Pour into the baking pan and spread evenly
5. In a bowl whisk together the egg substitute, milk, parmesan, salt and pepper
6. Mix in the feta cheese and bacon bits and pour over the vegetables
7. Bake about 30-35 minutes until the center just springs back (or a toothpick in the center comes out clean)
8. Remove from oven.  Cool for at least ten minutes and then slice into 8 portions

Nutrition:  Makes 8 servings, each with approximately

• 155 calories and
• 19 grams protein