1 tablespoon olive oil
1/3 cup sweet onion, chopped
1 (6 oz) package Jones Dairy Farm Canadian Bacon, sliced in julienne strips 1/4 inch thick
3 cups fresh baby spinach leaves
6 large egg whites
1/2 cup bottled roasted red pepper, well drained
1/4 cup 1% low fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup reduced fat Swiss cheese, shredded
Heat oil in a 10" nonstick skillet over medium heat. Add onion; cook 3 minutes.
Stir in Canadian Bacon; continue cooking 2 minutes.
Add spinach; stir until spinach wilts, about 1 minute.
Beat together egg whites, red peppers, milk, salt and pepper; mix well. Add to skillet; mix well.
Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of skillet.
Use spatula to loosen bottom of frittata and flip onto a plate. Slide frittata back into skillet cooked side up.
Sprinkle cheese over frittata. Reduce heat to medium-low; cook 3 to 4 minutes or until center is set and cheese is melted. Cut into wedges.