Mushroom and Sweet Onion Frittata

3 large Egg white, fresh
3 large Egg, fresh, whole, raw
227 grams Mushrooms, fresh
7 oz Onion, sweet, raw (actually a cup, but this calculator is off)
1.8 slice (3/4 oz) American Cheese
1 tsp Rosemary, dried
3 dash Salt
3 serving Annie's Naturals Consorzio Roasted Garlic Extra Virgin Olive Oil, 1 Tbsp

Slice onions thinly and sautÃÆ'© in 1/2 the flavored olive oil until translucent and soft. Set aside. SautÃÆ'© mushrooms in the rest of the flavored olive oil over medium low heat in broiler-proof pan large enough to eventually hold all ingredients. (I use an 8-inch cast iron skillet and cover the pan, stirring occasionally.) While mushrooms soften, combine all egg whites and eggs into a bowl large enough to hold all the ingredients. Whisk eggs gently until all bubbles of uncooked egg white are quite small. When mushrooms are soft, pour them and the onions into the eggs and stir quickly until all ingredients are evenly mixed. Turn mixture out immediately into mushroom pan and distribute mixture evenly with fork. Recover pan and let cook on medium low heat until mixture is mostly solid, about ten minutes. Turn oven broiler on high. Remove pan lid (you may have to puncture frittata in several places to release steam) and place pan under broiler until frittata is not only set but slightly seared on top. Remove pan. Break cheese slices into halves diagonally and place on top of frittata pointing in four different directions. Replace frittata under broiler until cheese is seared , 2-3 minutes. Remove pan from oven and let sit at least 20 ministers before slicing. Serving Size: Makes 8 pie slices

Number of Servings: 8

Recipe submitted by SparkPeople user AYAMWOTAYAM.