PREP: 20 minutes BROIL: 5 minutes STAND: 5 minutes MAKES 4 servings
6 egg whites
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 cup crumbled reduced-fat or regular feta cheese (1 ounce)
2 cups small broccoli florets
2 tablespoons finely chopped shallot (1 medium)
1 teaspoon olive oil
11⁄4 cups cherry tomatoes, quartered
1 Preheat broiler. In a medium bowl whisk together eggs, egg whites, salt, and pepper. Stir in cheese; set aside.
2 In a large broilerproof skillet cook broccoli and shallot in hot oil over medium heat for 8 to 10 minutes or just until tender, stirring occasionally. Carefully pour egg mixture over broccoli mixture in skillet. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set and surface is just slightly moist.
3 Top frittata with tomatoes. Broil 4 to 5 inches from the heat about 5 minutes or until center is set. Let stand for 5 minutes before serving.
PER SERVING: 134 cal., 6 g total fat (2 g sat. fat), 161 mg chol., 416 mg sodium, 7 g carb., 2 g fiber, 14 g pro