8 whole eggs or 4 cups liquid egg substitute 1 cup each chopped onions, peppers, and mushrooms Oil spray
Beat the egg mixture until light and frothy. Set stove to medium heat. Spray a nonstick pan with oil spray and place it on the burner. Add the egg mixture and swirl in the pan. Allow eggs to set until cooked around the edges. Scatter the vegetables over the top of the egg mixture, and cook until eggs are set. Using a spatula, fold the frittata in half, and gently slide onto a plate.
Why it's healthy: The eggs-and-veggies combo is packed with vital nutrients and high-quality, easily digestible protein.