Chessy Vegetable Frittata

I LOVE this frittata and it reheats really well in the microwave.  I've made it several times and have been know to eat it for a couple of meals a day!

6 egg whites

2 whole eggs

3 teaspoons olive oil

1 cup chopped onion

1 cup chopped bell pepper

1 cup sliced mushrooms

1 cup chopped tomato

1 tablespoon chopped garlic

1 cup fat-free ricotta cheese

2 tablespoons fresh basil, chopped

1/4 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

Fresh basil sprigs

Preheat the oven to 400.  Lightly coat an 8x8 baking pan with olive oil cooking spray.

In a large mixing bowl, combine egg whites and whole eggs.  Set aside.

Heat 1 teaspoon of the oil in a large nonsick skillet over medium-high heat.  Add the onion and bell pepper and cook for 5 minutes or until veggies are soft.  Transfer them to a baking sheet to cook.

Add another teaspoon of the olive oil to the same pan.  Add mushrooms and cook for a few minutes until the mushrooms are softened.  Transfer them to the baking sheet to cook.  Add the remaining 1 teaspoon oil to the pan.  Add the tomato and garlic and cook for 3-4 minutes or until the tomatoes are soft and most of the juices have evaporated.  Transfer them to the baking sheet to cool

Whisk the reserved eggs.  Add the ricotta and whisk again until smooth.  Stir in basil, salt, pepper and cooled vegetables.  Pour the frittata mixture into the prepared pan.  Bake for 25 mintues or just until set.  Serve immediately, garnish with the Parmeasan cheese and basil sprigs.

Makes 6 servings.

Per serving:  130 calories, 11g protein, 12g carbs (3g sugar),

 5g fat (1g saturated), 80mg cholesterol, 2g fiber, 360mg sodium

(The Biggest Loser 30-Day Jumpstart)