Ryan Scott's Vegetable And Feta Baked Frittata

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1 teaspoon olive oil

8 cremini mushrooms, thinly sliced

1/4 cup thinly sliced shallots

4 asparagus spears, cut into 1-inch pieces

1 scallion, thinly sliced

1/4 cup peas

1 tablespoon fresh chopped dill

4 egg whites, lightly beaten

1 oz reduced-fat feta, crumbled

4 slices grilled Canadian turkey bacon

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