Ingredients

　　Vegetable-oil cooking spray

　　1/4 cup diced red bell pepper

　　1 1/2 cups fresh baby spinach, loosely packed

　　1 whole egg plus 3 egg whites

　　2 tbsp crumbled feta

　　Coat an 8-inch skillet with cooking spray; heat on high. Add pepper; cook about 5 minutes or until just tender. Add spinach and sauté 2 minutes or until leaves are wilted but still bright green. In a bowl, blend egg and egg whites with a whisk. Stir in feta and salt and pepper to taste. Pour over vegetables. Cook on medium heat until eggs set. Remove from heat. Place a plate on top of skillet and invert so frittata falls onto plate. Spray skillet again and return frittata to it to brown other side. Cook 1 minute. Serve with an orange and 1 piece whole-wheat toast.

Nutrition Per Serving

　　12 g fat (5 g saturated fat)

　　46 g carbohydrates

　　28 g protein

　　8 g fiber

　　#### Nutritional analysis provided by Self