Veggie Egg White Frittata

Ingredients

• Egg white

  raw

  2 large or 66g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Skim milk

  2 tbsp or 31g

• Mozzarella cheese

  part-skim

  1 oz or 28g

• Zucchini

  raw, with skin

  ½ cup, chopped or 62g

• Green bell pepper

  raw

  1 tbsp or 9g

• Red bell pepper

  raw

  1 tbsp or 9g

• Smart Balance buttery spread

  light

  1 tbsp or 14g

• Portobello mushrooms

  raw

  ½ cup diced or 43g

• Black olives

  ripe, canned, small-extra large

  2 tbsp or 17g

Directions

1. Whisk the egg whites, cheese, milk, salt, and pepper in a medium bowl until thoroughly combined. Set a serving plate aside.
2. Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
3. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan.
4. Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan.
5. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down. Serve.