Italian Egg Frittata

Non-stick cooking spray 

12 Fresh Thyme large eggs 

1 cup Fresh Thyme 2% milk 

1 tsp. Italian seasoning 

1 clove garlic, minced 

½ tsp. Fresh Thyme fine sea salt 

½ cup Fresh Thyme shredded Parmesan cheese 

1 cup baby spinach  

½ cup chopped Fresh Thyme roasted red pepper 

⅓ cup sliced green onion 

2 roma tomatoes, thinly sliced 

1. Preheat oven to 350F. Coat an 18x13x1-inch baking pan with cooking spray. Set aside.
2. In a large bowl, whisk together eggs, milk, Italian seasoning, garlic, and salt. Stir in cheese and spinach. Pour into prepared pan, spreading egg mixture evenly across the pan. Sprinkle roasted red pepper and green onion over egg mixture. Top with tomato slices.   
3. Bake for 25 minutes or until egg mixture is set. Serve warm. 

Each serving contains: 104 calories, 6 g fat, 2 g saturated fat, 0 g trans fat, 190 mg cholesterol, 231 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 9 g protein. Daily values: 19% vitamin A, 10% vitamin C, 8% calcium, 6% iron.