Noodle-And-Spinach Frittata

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1/3 cup fat-free milk

1/4 teaspoon salt

1/4 teaspoon pepper

4 large egg whites

3 large eggs

2 cups cooked fine egg noodles (about 3 1/2 ounces uncooked pasta)

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 teaspoon stick margarine or butter

Cooking spray

2 garlic cloves, crushed

1/4 cup (1 ounce) shredded fontina or Swiss cheese

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