Ingredients
1-1/4 cups sliced fresh mushrooms1/2 medium onion, diced1/2 small sweet red pepper, sliced1/2 small green pepper, diced1/4 teaspoon salt1/4 teaspoon dried oreganoDash pepper1 tablespoon olive oil8 egg whites, beaten1 tablespoon grated Parmesan cheese
Preparation
In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.
