Egg White Spinach Artichoke Mini Frittatas

image: Randy Mayor; Lydia DeGaris-Pursell from www.recipes.com

Want to cut cholesterol? Need a quick "heat 'em and eat 'em" breakfast? Looking to "sneak" more dark leafy greens and vegetables into breakfast? Have I found a yummy solution for you... Using a large muffin pan you can whip up a batch of these, some for now some for later, and breakfast is "ret to go" as they say way out in the boondocks. You can even go McMuffin style by making a breakfast sandwich using a multigrain English muffin, low fat mozzerella cheese slice, and a slice lean turkey breast.

Egg White Mini Frittatas – makes 12

1 32 oz carton of egg whites
2 small jars of marinated artichoke hearts, drained and roughly chopped
1 10 oz bag of spinach
½ small onion, diced
Pinch freshly grated nutmeg
1 tsp Djon mustard
Pinch cayenne pepper
Salt (optional)

Preheat oven to 400 degrees. Spray a 12 cup muffin pan with baking spray and set aside.

Heat a skillet over medium high heat. Spray with baking spray or add 1 Tbsp of oil. Sautee the onion until tender, add the spinach and stir until wilted, about 5 minutes total. Remove from heat and set aside to cool slightly.

Combine all of the other ingredients in a large bowl and stir to combine. Stir in the slightly cooled spinach mixture. Using a ladle, fill each of the cups on the muffin pan.

Transfer pan to the oven and bake approximately 10 minutes or until the centers are set. Flip mini-frittatas out onto a rack to cool. Store in an air tight container and refrigerate up to 3-5 days. To eat, either reheat briefly or eat at room temperature.