Make a reduced-fat vegetarian frittata by replacing some of the whole eggs with egg whites, using reduced-fat cheese and fat-free milk, and stirring fresh vegetables into the egg mixture. It's a great meatless dish for breakfast, brunch, or a light dinner.
Sauté onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and sauté 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.
Whisk together 4 large eggs, 6 egg whites, Cheddar cheese, and next 5 ingredients.
Pour egg mixture into skillet with onion mixture, stirring to combine.
Bake at 350° for 12 to 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.
*1 (10-oz.) package chopped frozen spinach, thawed and well drained, may be substituted for fresh spinach.
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