Main Ingredients:

1/2 cup chopped red onion (about
1/2 medium)
1/4 cup chicken broth
1 tablespoon chopped fresh or
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 egg whites
1 (8-ounce) container
cholesterol-free egg product
1/3 cup shredded smoked whitefish,
(about
2 ounces)
1/4 cup shredded reduced-fat Monterey
Jack cheese

Cooking Preparation of the Recipe:

Spray 12 inch ovenproof skillet with nonstick cooking spray. Cook onion, broth, tarragon and pepper in skillet over medium heat about 3 minutes or until broth has evaporated. Mix egg whites and egg product; pour into skillet. Cook, stirring occasionally, until eggs are firm around edges.

Set oven control to broil. Sprinkle fish and cheese over frittata. Broil 3 inches from heat 1 to 2 minutes or until brown. Cool slightly. Carefully slide frittata onto plate. Cool 10 minutes. Cut into wedges. 8 servings

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