MUSHROOM OLIVE FRITTATA

1 tbsp olive oil

1 cup sliced fresh cremini mushrooms

2 cups coarsely shredded fresh spinach

1 large shallot, thinly sliced

4 eggs

2 egg whites

2 tsp snipped fresh rosemary OR 1/2 tsp dried rosemary, crushed

1/4 tsp black pepper

1/8 tsp salt

1/4 cup thinly sliced pitted Kalamata olives

1/3 cup shredded Parmesan cheese

Preheat broiler. In a boiler proof medium nonstick skillet, heat oil over medium heat. Add mushrooms o skillet and cook 3 minutes, stirring occasionally. Add spinach and shallot. Cook about 5 minutes or until mushrooms and spinach are tender, stirring occasionally. 

Meanwhile, in a medium bowl whisk together eggs, egg whites, rosemary, pepper and salt. Pour mixture over veggies in skillet. Cook over medium heat. As mixture sets, tun a spatula around edge of skillet, lifting egg mixture so the uncooked portion flow underneath. Continue cooking and lifting edges until egg mixture is almost set and surface is just slightly moist.

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

Yield: 4 servings Per serving: 165 calories, 11g fat (3sat), 416mg sodium, 4g carbs, 12g protein Diabetic Exchanges: 1 vegetable, 1.5 medium-fat meat,0.5g fat

eating well photo