Mushroom Frittata

2 eggs

6 egg whites

2 tbsp water

1/4 tsp salt

1 tbsp olive oil

3/4 lb assorted mushrooms, coarsley chopped

1/2 tsp oregano

1 oz shredded mozzarella cheese

1 tbsp parmesan cheese

1 tbsp fresh basil

Beat eggs, egg whites, water, salt and pepper until frothy. Heat a ovenproof skillet over medium heat. Swirl in oil, add mushrooms and oregano. Cook about 5 minutes, stirring occasionally. Add eggs, stirring gently to combine. Reduce heat and cook, without stirring until eggs are set, about 12-15 minutes. Preheat broiler, sprinkle frittata with mozzarella. Broil 5 inches from heat, until lightly browned, about 2 minutes. Let stand 5 minutes. Sprinkle with parmesan and basil.

1/4 frittata=156 cal/7 g. fat/2 g. fiber