Egg Beater Frittata with Vegetables

I fell off the Weight Watchers wagon and it is time to get up, brush myself off and get back on! I made this on Sunday so I would have some easy and waist friendly breakfasts during the week. Makes 2 servings.

Egg Beater Frittata with Vegetables

Cooking spray

1 small onion, sliced

2 garlic cloves, minced

1/4 cup sliced mushrooms

1/4 cup diced summer squash or zucchini

1/2 (10 oz) pkg frozen spinach, thawed

1 (14½ oz) canned diced tomatoes, drained

1 c Egg Beaters egg product 

2 Tbsp Parmesan cheese

Preheat the broiler. Squeeze any excess moisture from the thawed spinach and set aside.

Coat a skillet with cooking spray. Cook the onions and garlic until tender; stir in spinach and tomatoes. Reduce heat to low. Pour egg beaters evenly over spinach mixture; cover and cook about 5 minutes until egg mixture is just set on the bottom but still loose on top. Remove from the heat

Sprinkle the Parmesan cheese on top of the frittata. Broil until top is set and cheese is melted. Watch it carefully or it will burn. Slide onto serving platter; garnish as desired. Serve warm.