Mushroom-Olive Frittata

PREP: 25 minutes STAND: 5 minutes MAKES 4 servings

1 cup sliced fresh cremini mushrooms

1 tablespoon olive oil

2 cups coarsely shredded Swiss chard or fresh spinach

1 large shallot, thinly sliced

4 eggs

2 egg whites

2 teaspoons snipped fresh rosemary or 1⁄2 teaspoon dried rosemary, crushed

1⁄4 teaspoon ground black pepper

1⁄8 teaspoon salt

1⁄4 cup thinly sliced pitted kalamata olives

1⁄3 cup shredded Parmesan cheese

1 Preheat broiler. In a medium broilerproof nonstick skillet cook mushrooms in hot oil over medium heat for 3 minutes, stirring occasionally. Add chard and shallot. Cook about 5 minutes or until mushrooms and chard are tender, stirring occasionally.

2 Meanwhile, in a medium bowl whisk together eggs, egg whites, rosemary, pepper, and salt. Pour egg mixture over vegetables in skillet. Cook over medium 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 olives; sprinkle with cheese. Broil about 4 inches from the heat about 2 minutes or until top is light brown and center is set. Let stand for 5 minutes before serving.

PER SERVING: 165 cal., 11 g total fat (3 g sat. fat), 216 mg chol., 416 mg sodium, 4 g carb., 1 g fiber, 12 g pro.


If desired, substitute 11⁄4 cups refrigerated or frozen egg product, thawed, for the 4 eggs and 2 egg whites.