Garlic, Spinach and Onion Egg White Frittata

Ingredients:
2 cups Baby Spinach, fresh,
1 medium Onion chopped
1 to 2 tsp Olive Oil
Garlic, 2 to 3 cloves peeled & finely chopped (use less if you are not a garlic fan)
1 cup of egg whites (about 6 large eggs worth)
splash of Milk (I guesstimate 2 tablespoons)
12 - 15 grape Tomatoes sliced in half lengthwise
1/4 - 1/3 cup grated Parmesan Cheese
2 oz Pancetta (2 slices Boars head pancetta) torn into small pieces
1 tbs *Balsamic Vinegar

In non stick pan, warm the olive oil. Add the Garlic and sautee for about a minute. Add the onions and continue. Once the onions are translucent (but before they are golden) add the pancetta. Cook all until onions are deep golden. Add balsamic vinegar. Cook another minute then stir in Spinach and cook until it is wilted. Remove from heat.

Meanwhile in bowl mix egg whites & milk. Add salt and pepper to taste (I also add some freeze dried basil)

Assemble

Place spinach onion mixture in bottom of 9 inch glass pie plate that is coated with non stick spray. Top with the egg/milk/seasoning mixture. Drop in the grape tomato halves, distributing them evenly. Sprinkly with Freshly grated parmesan

bake at 375 for 15 to 20 mins, or longer if you like it more golden.

Serving Size: half pie