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Serves 6

6 Whole Eggs

2 Egg Whites

1/4 Cup Whipping Cream

1 tbsp Canola Oil

2 1/2 Tbsp Mediterranean Blend

Pinch of Cream of Tartar

1/4 Cup Chopped Onion

1 Cup Sliced Red Bell Pepper

2 Cups Baby Kale and Baby Spinach Mix

1 Cup Sliced Cooked Potatoes

1 Cup Cheese (or your choice, I used Cheddar)

2 Tbsp Chopped Parsley


Preheat oven to 375 degrees.

Crack 6 eggs and whisk together with 1 tbsp of the Mediterranean Blend and cream. Separate the remaining eggs, whisk 2 egg whites with a pinch of Cream of Tartar until it forms stiff peaks. Fold the egg whites into the egg mixture, add 3/4 cup cheese and gently combine.

Add canola oil to a sauté pan and heat. Add onions and soften. Then add bell peppers and potatoes and cook until heated through, add kale and spinach and cook until wilted.

Add egg mixture to pan and softly stir. At first it will look a little like you are scrambling the eggs, no worries. You want cooked eggs suspended in through the uncooked eggs. Once it starts to set on the bottom of pan, stop stirring and sprinkle remainder of cheese on top and put it in the oven. Let the frittata cook for about 10 minutes and then let it rest for 5 minutes more. Slice into wedges, sprinkle with parsley and enjoy!

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