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Mexican Breakfast Frittata Pizza (gluten-free, Low-carb)

Preheat oven to 425 degrees F. Coat a medium-sized cast iron skillet or oven-proof skillet generously with cooking spray. Saute spinach until wilted, about 2 to 3 minutes. Meanwhile, in a medium-sized bowl, mix eggs, greek yogurt, and taco seasoning. Pour egg mixture over spinach in skillet, and stir briefly to incorporate spinach. Let cook on medium-heat until edges are cooked, about 4 to 5 minut. . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

2 cups baby spinach, torn

3 eggs + 2 egg whites

1/2 cup nonfat plain greek yogurt

1 tbsp taco seasoning

1/3 cup salsa (i use pace original, medium)

1/2 cup shredded, reduced fat cheddar jack cheese

2 turkey sausage links, chopped into small pieces

1 small bell pepper, chopped

cooking spray

Preparation

1Preheat oven to 425 degrees F.

2Coat a medium-sized cast iron skillet or oven-proof skillet generously with cooking spray. Saute spinach until wilted, about 2 to 3 minutes.

3Meanwhile, in a medium-sized bowl, mix eggs, greek yogurt, and taco seasoning. Pour egg mixture over spinach in skillet, and stir briefly to incorporate spinach. Let cook on medium-heat until edges are cooked, about 4 to 5 minutes.

4Transfer to oven, and let cook until top of eggs is set, about 5 minutes.

5Remove from oven, spread salsa on top. Top salsa with cheese, sausage, and bell pepper.Bake until cheese is melted, an additional 5 to 10 minutes. Serve!

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