Bacon and Spinach Egg White Frittata with Roasted Red Potatoes

Preheat your oven to 400°F (200°C).

Wash 60 oz red potatoes and dice them into 1/2-inch cubes (do not peel, the skin provides extra nutrients).

On a large rimmed baking sheet, toss the diced potatoes with 2 tbsp vegetable oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.

Spread the potatoes in a single layer and roast in the oven for 30 minutes, tossing halfway through, until golden and tender.

While the potatoes roast, peel and dice 1 medium yellow onion and chop 10 oz raw turkey bacon into small 1/2-inch pieces.

Heat 1 tbsp vegetable oil in a large 12-inch oven-safe non-stick skillet over medium heat.

Add the diced onion and turkey bacon to the skillet and sauté for 8 minutes, stirring occasionally, until the onion is translucent and the bacon is browned.

Add 5 oz fresh spinach to the skillet and stir for 2 minutes until just wilted, then remove the skillet from the heat briefly.

In a large mixing bowl, whisk together 40 oz liquid egg whites, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper.

Pour the egg white mixture into the skillet over the sautéed bacon and vegetables, stirring gently to distribute the ingredients.

Sprinkle 3/4 cup shredded sharp cheddar cheese evenly over the top of the egg mixture.

Place the skillet in the oven and bake for 15 minutes, or until the frittata is set in the center and the cheese is melted.

Remove from the oven and let rest for 5 minutes before slicing into 5 equal portions. Serve each slice with a generous side of roasted red potatoes.