Heat a skillet on medium/high heat, add olive oil and sauté peppers, mushrooms and onions until soft, about 10-12 minutes.

Add spinach and stir until wilted.

Remove veggies from heat as set aside.

Preheat oven to 350F

Combine eggs, whites, milk, Ac’cent, salt and pepper in a medium bowl and whisk to combine.

Stir in 2/3 of the cheese and veggies.

Grease muffin tins well with oil.

Pour egg mixture into tins (about 1/3 cup each). Top with remaining cheese.

Bake for about 18-20 minutes until set, do not overcook.

Remove from oven and let sit for a few minutes.

Remove frittatas and place on a rack to cool.

Refrigerate and reheat leftovers to enjoy for up to 5 days.