Frittata Bagel Sandwiches

Ingredients

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 tbsp or 61g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Spinach

  Raw

  1 cup or 30g

• American cheese

  Pasteurized process, low fat

  4 slice (3/4 oz) or 84g

• Bagels

  Plain, enriched, with calcium propionate (includes onion, poppy, sesame)

  4 small bagel or 276g

Directions

1. Preheat the oven to 350°F and spray 4-inch ramekins with non-stick cooking spray.
2. Cook the bacon in a skillet over medium heat until crispy, then remove and crumble.
3. Add the sliced mushrooms to the skillet with the bacon fat and cook until softened, about 5 minutes. Add spinach and stir until just wilted. Remove from heat and set aside.
4. In a medium bowl, whisk together the eggs, milk, salt, and pepper.
5. Divide the crumbled bacon evenly among the ramekins. Add the mushrooms and spinach to each ramekin. Pour the egg mixture over top, pressing down slightly.
6. Place the ramekins on a baking sheet and bake for 20-25 minutes until the sides are set and the center is slightly soft.
7. Toast the bagels and place each frittata on a bagel slice. Top with cheese slices, add remaining bagel slices, and serve.