Egg White, Mushroom and Spinach Frittata

Serves 2

Each serving: about 110 calories

Ingredients:

2 teaspoons Olive oil

1 medium onion; chopped

1 cup mushrooms

2 cups chopped spinach OR kale, dandelion, chard

8 egg whites; lightly beaten

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Directions:

Preheat grill.

Heat oil in 10-inch-nonstick pan over medium heat.

Add onion and cook until translucent, 4-5 min.

Add mushroom and gently fry then greens and cook about 4 min., until wilted. Reduce heat.

In large bowl, beat egg whites, salt, and pepper until just frothy.

Add eggs to hot skillet. Even surface with spatula.

Continue cooking until egg is almost set, 3-4 min., lifting sides of frittata and tilting pan to allow raw egg to run underneath.

Place skillet under grill until puffed and golden, 2-3 min.

Be sure to keep handle of skillet out of the oven to avoid melting it or burning yourself.

Slide frittata out onto plate, cut into wedges and serve.