Spicy Spinach Frittata

• 1 Tbs. olive oil
• 1 large onion, diced (2 cups)
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. salt
• 4 large eggs
• 2 large egg whites
• 6 oz. baby spinach, coarsely chopped
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• 1 cup prepared spicy salsa
• 1/2 cup nonfat plain Greek yogurt, optional
• 1/2 avocado, sliced, optional
• 1/4 cup chopped cilantro, optional

1. Preheat oven to 450F.
2. Brush oil over bottom and sides of ovenproof skillet, and heat over medium heat.
3. Add onion, cumin, coriander, and salt; saute 5 minutes.
4. Whisk together eggs and egg whites in bowl.
5. Stir in spinach.
6. Stir egg mixture into onions, then loosen edges with spatula.
7. Transfer pan to oven, and bake 5 minutes.
8. Scatter cheese over top; cool 10 minutes before cutting into 4 wedges.
9. Garnish each serving with 1/4 cup salsa, 2 Tbs.
10. Greek yogurt, 2 slices avocado, and 1 Tbs.
11. cilantro (if using).

olive oil, onion, ground cumin, ground coriander, salt, eggs, egg whites, baby spinach, cheese, salsa, nonfat plain, avocado, cilantro

Taken from www.vegetariantimes.com/recipe/spicy-spinach-frittata/ (may not work)