Instructions: 1. Preheat broiler. Heat oil in 10-inch-nonstick skillet over medium heat.

Add onion and cook until translucent, 4-5 minutes. Add greens and cook about 4 minutes, until wilted. Add tomatoes and cook 2 minutes or until dry. Reduce heat.

2. In large bowl, beat egg whites, salt, and pepper until just frothy.

3. Add eggs to hot skillet. Sprinkle with grated cheese. Even surface with spatula. Continue cooking until egg is almost set, 3-4 minutes, lifting sides of frittata and tilting pan to allow raw egg to run underneath.

4. Place skillet under broiler until puffed and golden, 2-3 minutes. Be sure to keep handle of skillet out of the oven to avoid melting it or burning yourself. Slide frittata out onto plate, cut into wedges and serve.

Notes: Work Time: 15 minutes; Total Time: 35 minutes. Egg-white omelets are all the rage with dieters and cholesterol watchers. But without proper attention to filling, theyre just rubbery envelopes stuffed with the same fatty cheese, fried onions, and peppers that made omelets so unhealthy in the first place. I prefer to make an egg-white frittata (a kind of

"open-face" omelet), which uses egg whites to their potential. Beaten egg whites are mixed with more vegetables than could fill an omelet. I add cheese but choose fresh Parmesan, which provides much more flavor per calorie than its gooey counterparts. The result is a low-fat, vitamin-rich dish that sacrifices nothing. -TH

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