MUSHROOM-OLIVE FRITTATA

1 tbsp olive or canola oil

1 cup sliced fresh cremini mushrooms
2 cups coarsely shredded fresh spinach
2 green onions, thinly sliced
4 large eggs
2 egg whites
2 tsp snipped fresh rosemary
1/4 tsp pepper
1/8 tsp salt*
1/4 cup thinly sliced pitted Kalamata olives
1/3 cup shredded Parmesan cheese

Preheat broiler.

In a medium nonstick skillet (or cast iron) that can go under the broiler, heat oil over medium heat.  When oil is heated add the mushrooms and cook 3 minutes, stirring occasionally.  Add the spinach and green onions.  Cook another 5 minutes or until mushrooms and spinach are tender; stir occasionally during cooking.

Meanwhile, in a medium bowl, whisk the eggs, egg whites, rosemary, pepper, and salt.  Pour mixture over the vegetables in the skillet.  Cook over medium heat.  As the mixture sets, run a spatula around edge of skillet, lifting egg mixture allowing the uncooked portion to run under the cooked portion.  Continue cooking and lifting the edge until the egg mixture is almost set and the surface is just slightly moist.

Sprinkle with the olives, top with the cheese.  Broil about 4-inches from the heat for about 2 minutes or until the top is lightly browned and the center is set.  Let stand 5 minutes before cutting into wedges to serve.

*Personally, I would omit the salt to cut down on the sodium. The olives should give you enough salty flavor.

Yield: 4 serving wedges
Per serving: 165 calories, 11 g total fat (3 g sat), 216 mg cholesterol, 416 mg sodium, 4 g carbs, 1 g fiber, 12 g protein.
Diabetic exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1/2 g fat
Carb choices: 0

Note: This is from an old issue of Diabetic Living Magazine.