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Vegetable and Feta Baked Frittata
- 1 teaspoon olive oil
- 8 cremini mushrooms, thinly sliced
- 1/4 cup thinly sliced shallots
- 4 asparagus spears, cut into 1-inch pieces
- 1 scallion, thinly sliced
- 1/4 cup peas
- 1 tablespoon fresh chopped dill
- 4 egg whites, lightly beaten
- 1 ounce reduced-fat feta, crumbled
- 4 slices grilled Canadian turkey bacon
Directions:View on Epicurious
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