Egg White Sage Frittata

Here is proof that an incredibly rich and flavourful frittata can be elegant, low in fat and very nutritious.

9 egg whites
3 eggs
1 cup chanterelles, cleaned and chopped
coarse sea salt
pepper, freshly cracked
1 tsp. olive oil or nonstick cooking spray
¼ cup whole small sage leaves
2 cups mixed greens, trimmed, washed, and dried

Preheat the oven to 375°F.

In a bowl, whisk the egg whites until frothy.

In another large bowl, whisk the eggs until foamy and lemon colored. Fold the egg whites into the eggs. Add the mushrooms and season with salt and pepper.

Heat a nonstick ovenproof skillet slicked with olive oil or nonstick cooking spray over medium heat. Add the eggs, sprinkle the sage leaves on top, and cook for about 4 minutes, or until the edges are set.

Transfer to the oven and cook for 4-6 minutes, until set and golden. Cut into wedges and serve over the mixed greens.

Makes 4 servings.