Mexican-Inspired Frittata

Preheat the oven to 350°F (175°C). Lightly coat a small casserole dish with cooking spray.

Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion, cooking until softened, about 5 minutes.

In a medium bowl, whisk together milk, egg whites, whole eggs, salt, pepper, and cumin while the vegetables cook.

Transfer the cooked peppers and onions to the prepared casserole dish. Pour the egg mixture over the top.

Bake in the preheated oven for about 30 minutes, or until the eggs are fully set.

Once done, remove the frittata from the oven, slice into wedges or squares, and serve with a generous spoonful of salsa on top.