Serves: 4 servings

Ingredients:
•    8 large eggs
•    2 tablespoons water
•    2 teaspoons olive oil
•    1 small red onion, sliced (about 1 cup)
•    2 cups chopped cooked broccoli (or substitute thawed frozen chopped broccoli)
•    1/4 teaspoon salt
•     black pepper
•    1/2 cup shredded reduced fat extra-sharp Cheddar

Directions:

1. Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks (or saving them for another purpose).Add the remaining 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
2. In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
3. 
   Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
4. Cut the frittata into 8 wedges and serve.

*2007 Ellie Krieger, All rights reserved