Mexican Spinach Frittata

This morning I went to Zumba. Now I've been attending a gentle zumba class that I have liked and today I did not have to work early so I could attend the regular class. The teacher said she was feeling tired today. I do not want to be in a class where she is not tired.

So after I got home I thought I would make something healthy for breakfast. This is what I came up with and was pretty pleased. It is light and I will probably mess around with the spices next time, making it spicier.

Mexican Spinach Frittata

1 small onion chopped
1/2 medium green pepper chopped
1 small tomato chopped
1-2 cups spinach chopped
cilantro chopped
1 teaspoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons canola oil
8 eggs, beaten
shredded cheese
salsa and sour cream, to top

In a large ovenproof skillet, saute the onion, green pepper, lime juice, salt, cumin, and chili powder in oil for two to three minutes. Mix in tomatoes, spinach, and cilantro.
Pour in eggs. Cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set. Uncover: broil 6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with cheese. Cover and let stand for 1 minute or until cheese is melted. Serve with salsa and sour cream.