Spinach & Potato Frittata

6 egg whites, beaten

3 eggs, beaten

1-1/2 c. potatoes, peeled, diced and cooked

2 slices Canadian bacon, diced

6 c. baby spinach, cooked, drained and squeezed dry

1/2 t. salt

1/4 t. pepper

1/2 c. onion, chopped

2 T. shredded Cheddar cheese

Whisk together egg whites and eggs in a large bowl. Stir in potato, bacon, spinach, salt and pepper; set aside. Spray a 9" cast-iron skillet with non-stick vegetable spray; place over medium-high heat. Add onion; sauté for 4 minutes, or until tender. Add egg mixture to skillet; cook for 5 minutes, or until almost set. Sprinkle with cheese. Bake at 400 degrees for 6 minutes, or until completely set. Let stand 3 minutes; slice into quarters. Serves 4.