Instructions: Whip egg whites until almost stiff. Spray and heat a 7-inch non-stick skillet or omelet pan over medium heat. Add half of the fruit to the skillet and saute, stirring, for about 30 seconds.

Add the whites and let them cook, without stirring, for 10 seconds. With a wooden spoon, move the egg whites around and cook another 10 seconds or until set and fully cooked (dont move them too much or you end up with scrambled egg whites).

Slide the frittata onto a dessert plate and spoon remaining fruits over the top. Drizzle fruit with honey and dust lightly with powdered sugar.

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