Spinach, Roasted Red Pepper and Goat Cheese Frittata with Fresh Herbs

8 large eggs

8 large egg whites

½ cup low fat milk

1 tablespoon unsalted butter

4 scallions, thinly sliced (white and green parts)

1 clove garlic, minced

3 cups spinach, washed, trimmed of large stems

3 red peppers, roasted and diced, excess water drained

3 oz. goat cheese, crumbled

1/3 cup basil, thinly sliced

¼ cup parsley, finely chopped

Freshly cracked black pepper

• In a large bowl beat eggs with egg whites, beat in milk until fully incorporated.
• Preheat oven to high broil and move oven rack to highest setting.
• Bring a large non-stick skillet to medium heat. Add butter and melt.
• Add scallions and garlic and sauté for about 2 minutes. Add spinach and sauté until just wilted, about a minute. Then add peppers and evenly distribute ingredients around the pan.
• Pour egg mixture over vegetables evenly and let cook until set through halfway, about 3-4 minutes. Crumble goat cheese over eggs.
• Move pan to oven and let broil until fully set.
• Remove from oven and onto a large platter. Sprinkle with fresh herbs and cracked pepper. Cut into wedges like a pie.