Spinach Frittata

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2 eggs
4 egg whites
1/4 cup almond milk
1/2-teaspoon salt
1/2-teaspoon pepper
1/2 teaspoon dried oregano

1-tablespoon oil (olive, grape seed or coconut oil)
2 cloves garlic, minced
1/2 cup chopped onion
8 ounces frozen spinach, thawed and squeezed dry
1/1/2 cups cooked quinoa

Preheat oven to 425. Use additional oil or butter to grease a 9″ pie plate. Heat oil in a skillet over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add garlic and stir for about one minute. Remove from heat.

In a large bowl, beat eggs and egg whites with almond milk. Add salt, pepper and oregano. Stir in spinach and cooked quinoa, along with cooked onions and garlic. Pour into prepared pie plate. Bake for about 25 minutes, or until set. Can be served hot or at room temperature.


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