Recipe: Veggie frittata

One of the keys to success in losing weight is eating a healthy breakfast. I often eat greek yogurt or oatmeal with fruit. But sometimes I want something more substantial. This veggie frittata makes a great breakfast or lunch. You can pretty much use whatever veggies you like. For instance, if you like onions, add them in. If there's something on this list you don't like, just leave it out.

Ingredients
1 zucchini, diced
1 yellow squash, diced
1 bell pepper, diced (You can use whatever color you like best or you can take a shortcut like I did today and dump in 1/2 cup mixed frozen peppers.)
1 package fresh mushrooms
Half a bag of fresh baby spinach (You can use one box of frozen but make sure you drain it well once it's thawed.)
1 tsp. Trader Joe's 21 Seasonings (If you don't have this, I recommend a sprinkle of Italian seasoning. But a dash of regular black pepper would taste just fine as well.)
Garlic salt to taste
1 pint liquid egg whites
4 oz. reduced-fat cheddar cheese, shredded (I used cabot 75 percent reduced-fat. I had to shred it myself, but I love it. Reduced-fat feta would also taste really good.)
Cooking spray

Preheat oven to 400 degrees. Coat a nonstick skillet with cooking spray. Add zucchini, squash, bell pepper and mushrooms. Saute until tender. Add spinach and continue cooking until wilted. Add seasoning and garlic salt. Coat a baking dish (square or smaller rectangle) with cooking spray. Add veggie mixture. Pour egg whites on top. Do not stir. Bake for about 20 minutes, until eggs are firm in the middle. Sprinkle cheese on top and continue baking until melted. Makes 4 large servings.