Red, White and Green Frittata

Ingredients

• 1 tsp olive oil
• 1/4 cup chopped scallion (white and green portion)
• 1/4 cup shredded potato
• 1/4 cup asparagus, cut into 1/4-in pieces
• Pinch of salt and black pepper
• 1/2 cup fresh baby spinach leaves
• 4 large egg whites
• 1 Tbsp fat-free milk
• 2 Tbsp whipped cream cheese, at room temperature
• 2 Tbsp low-fat shredded cheddar cheese
• 2 Tbsp chopped tomato
• 2 slices whole wheat toast

1. In a small skillet, heat olive oil over medium heat. Add scallion, potato and asparagus; sauté until tender, stirring frequently, about 5 minutes.
2. Add salt, pepper and spinach; sauté until wilted.
3. In a small bowl, whisk together egg whites, milk and cream cheese; add to skillet.
4. Cook eggs for about 4 to 5 minutes, scraping the sides and bottom with a spatula. When eggs are mostly cooked but still slightly wet, transfer to two 8-ounce ramekins.
5. Place ramekins on a baking sheet and top each ramekin with a tablespoon of shredded cheese; place under broiler for 2 to 3 minutes until cheese melts and browns slightly. Watch carefully so it does not burn!
6. Remove ramekins from oven and let sit for about 5 minutes.
7. Garnish with chopped tomatoes and serve with a slice of toast.