Vegetable Frittata
Makes 2 Servings
1 Teaspoon Canola Oil
¼ Cup Chopped Onion
1 Clove of Garlic, Minced
¾ Cup Chopped Fresh Broccoli
¼ Cup Chopped Fresh Mushrooms
½ Cup Chopped Fresh Spinach
4 Egg Whites
⅛ Teaspoon Salt
Black Pepper
2 Tablespoons Shredded Cheddar, Parmesan or Monterey Jack Cheese
Preheat the broiler. Heat oil in small nonstick ovenproof skillet over medium-high heat. Add onion and garlic; cook and stir 1 minute. Reduce heat to medium. Stir in broccoli and mushrooms; cover and cook over medium heat until broccoli is crisp-tender. Stir in spinach.
Meanwhile, whisk egg whites, salt and pepper in small bowl until well blended.
Pour egg whites over vegetables in skillet; cook until egg white are firm but top is still slightly undercooked. Sprinkle with cheese; broil about 2 minutes or until egg whites are cooked through and cheese is melted.