Vegetable Frittata
4 to 6 servings

1 tablespoon olive or canola oil
2 cups sliced mushrooms
1 medium, julienned red pepper (1 cup)
2 cups minced broccoli
1/4 teaspoon dry thyme
2 cups chopped spinach

Whisk and set aside:
12 egg whites
3 tablespoons skim milk
(or nondairy alternative)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chives, chopped,
reserve 1 tablespoon for garnish
3 oz crumbled goat cheese, reserve
1 oz for garnish

1. Preheat oven to 350 degrees.
2. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms in an even layer, and do not move them for
3 minutes. Stir, and continue to sauté for about 5 more minutes until they are browned.
3. Add red pepper, broccoli, and thyme and sauté
3 to 5 more minutes; add 2 to 4 tablespoons of water if vegetables begin to stick. Add spinach, and toss until wilted.
4. Spray a 9-inch pie pan with nonstick spray. Sprinkle goat cheese and chives on bottom of pan, then add vegetables. Pour egg whites on top and bake for 25 minutes, uncovered. Cover with foil and bake 10 more minutes. Remove from oven and let rest for 5 to 10 minutes. Garnish with crumbled goat cheese and chopped chives.
nutrition info per serving (4): 216 calories; 11. 4 g fat; 5.8 g saturated fat; 22.3 mg cholesterol; 22.3 g protein; 7.5 g carbohydrates; 2.8 g fiber; 564.6 mg sodium