Veggie Frittata

• 1 lb. red potatoes
• 2 tsp. olive oil
• 1 red pepper
• 10 oz. baby spinach (about 5 cups)
• 2 clove garlic
• 6 large eggs
• 2 large egg whites
• 1 medium yellow squash
• 1 1/2 oz. Fontina cheese

1. Arrange oven rack 6 inches from heat source; preheat broiler.
2. Place potatoes in microwave-safe large bowl; cover with vented plastic wrap.
3. Microwave on high 6 minutes or until potatoes are fork-tender.
4. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute.
5. Add pepper; cook 5 minutes or until tender, stirring.
6. Add to bowl with potatoes.
7. Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring.
8. Add to same bowl.
9. In another large bowl, whisk eggs, egg whites, and 1/4 teaspoon salt until blended.
10. Stir in squash and vegetable mixture until well mixed.
11. Wipe out skillet.
12. Heat remaining oil on medium 1 minute; add egg mixture.
13. Cover; cook 5 minutes or until edges are just set.
14. Top with Fontina and wrap handle with heavy-duty foil.
15. Broil 4 minutes or until golden brown.

red potatoes, olive oil, red pepper, baby spinach, clove garlic, eggs, egg whites, yellow squash, fontina cheese

Taken from www.delish.com/recipefinder/veggie-frittata-recipe-ghk1110 (may not work)