Instructions: Heat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or vegetable-oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes.

In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs.

Sprinkle mushrooms with chopped sage. Add egg mixture to mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven, and cook until set and golden brown, about 7 minutes. Drizzle greens with red-wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges, and serve over greens.

This recipe yields 4 servings.

Comments: A frittata, traditionally served in Mediterranean countries, is an open-faced, round omelet combined with a mixture of vegetables, herbs, or meats. Here are two methods used to cook the top of the frittata. The first is to place it under the broiler until browned, taking care not to burn it. You can also invert the frittata onto a plate and slide it back into the pan until the egg mixture has set. If youre cooking under the broiler, choose a skillet with a metal handle, and always use a small enough pan so that the eggs are not spread too thin.

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