Mushroom and Swiss Frittata - 2 points

I love frittata because it is delicious. I also love it because it reminds me of my favorite bed and breakfast, the Monteagle Inn.  I have stayed at the Inn twice, and both times were bliss. In addition to luxuriating in the opportunity to lie around and read all day, I loved the food. There are always fresh baked cookies in the snack room and the breakfasts are a gourmet treat. When I eat this frittata, I remember sitting in the sunlit dining room, sipping a fresh cup of coffee, reading the local paper, and eating an amazing, indulgent breakfast of frittata, fried potatoes, and fresh fruit.

If you can't make it to Monteagle this weekend, you can at least fix yourself a tasty, low point breakfast and dream about your perfect bed and breakfast getaway.

Frittata

12 egg whites

1/2 tsp salt

1/2 tsp pepper

1/2 cup 2% shredded mozzarella

1/2 cup sliced mushrooms

2 tbsp chopped onions

2 tbsp chopped green pepper

1 tbsp chipotle mole

1 tsp olive oil

1. Beat egg whites with salt, pepper, and chipotle mole for 1 minute.  Fold in remaining ingredients, except oil.  

2. Heat oil in a 10" oven proof skillet over medium heat. Pour egg mixture into skillet; reduce heat to medium low. Cook for 10 minutes until bottom is nicely brown when edge is lifted.

3. Heat broiler. Place skillet under the broiler for 30 seconds or until top is nicely browned. Cut into wedges to serve.

4. Yields 4, 2 point servings