1/4 cup chopped onions
6 oz. sliced mushrooms
5 oz. frozen chopped spinach, thawed and squeezed dry
4 whole eggs
6 egg whites
2 tsp. water
1 tbs. chopped fresh thyme
1 tbs. chopped fresh oregano
1/2 tsp salt
fresh ground black pepper to taste
cooking spray
2 tbs. reduced fat grated Parmesan cheese
Coat a large oven-proof skillet with non-stick cooking spray. Warm over medium heat until hot.
Add the onions and mushrooms. Saute' for a few minutes until the mushrooms begin to release their liquid. Add the spinach to the skillet and cook, stirring frequently, for 5 minutes, or until most of the liquid has evaporated.
Meanwhile, in a medium bowl, beat together the eggs, egg whites, water, thyme, oregano, salt and pepper. Add to the skillet and swirl to evenly distribute the mixture. Cook over medium heat for 5 minutes, gently lifting the egg mixture from the sides of the skillet with a spatula as it becomes set. Cook until the eggs are set on the bottom but still moist on top. Remove from the heat. Sprinkle with the grated Parmesan cheese.
Wrap the handle of the skillet with 2 layers of heavy foil. Broil 4" from the heat for 1 minute or until the top is golden. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate. Cut into wedges and serve. This recipe makes 4 servings for 3 points per serving.