Vegetarian Egg White Frittata
2 cups egg substitute or 16 egg whites
1 cup frozen greens or spinach
1 cup pasta sauce with mushrooms
5 mushrooms, sliced
1/2 bunch fresh basil (20 piece)
1/2 onion, sliced thin
1/2 cup white wine
1 cup low fat mozzarella cheese, shredded (optional)
Sauté the thinly sliced onions in white wine. Add the spinach and the sliced mushrooms. Cook briefly then add the fresh basil. Cook the egg in a nonstick skillet with a small amount of vegetable oil cooking spray. Leave slightly under done. Place into a glass pie pan or baking dish which has been lightly sprayed with a little vegetable oil spray. Top with the pasta sauce then the cooked spinach mixture and then with the shredded mozzarella cheese. Broil for 5 minutes or until the cheese melts and turns slightly brown. Cut and serve. You can also make in individual baking dishes.
Nutrient Analysis per serving: Calories 175, Protein 23g, Carbs 12g, Fat 2g, Cholesterol 3mg,Sat Fat 1g, Trans Fat 0g, Fiber 3g, Sugar 6g, Sodium 659mg.