Vivacious Veggie Frittata

Ingredients

• 1 medium red potato, cut into 1/2-inch cubes
• 1 cup DOLE® Red Onion, chopped
• 2 cloves garlic, minced
• 4 oz. DOLE Baby Portobello Mushrooms, sliced
• 1 pkg. (5 oz.) DOLE Organic Super Spinach, coarsely chopped
• 1/2 cup roasted red pepper, chopped             
• 6 large eggs
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Salsa for garnish (optional)

Directions

1. Preheat oven to 350°F.
2. Heat 10-inch nonstick oven proof skillet over medium heat; coat generously with cooking spray. Add potato, onion and garlic; sauté until onions are translucent, about 4 to 5 minutes. Add mushrooms, cook an additional 4 minutes. Add baby greens; cook until just wilted, about 1 to 2 minutes. Stir in roasted red pepper; season with salt and pepper. Remove pan from heat.
3. Whisk together eggs in medium bowl. Pour over vegetable mixture. Bake 30 to 35 minutes or until frittata is puffed and lightly browned. Let stand 10 minutes before slicing. Serve with salsa, if desired.

Optional: Replace 6 large eggs with 12 large egg whites and 1/4 cup plain Greek yogurt.