Frittata with Quinoa and Veggies

Liv's Power Frittata with Quinoa and Veggies
Filled with protein and greens, a perfect way to start your day!
Liv Life - 2012
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2 tsp olive oil
3 Tbs chopped onion
3 Tbs Prosciutto (optional)
1/4 cup chopped broccoli
1/2 cup chopped spinach
3 egg whites
3 eggs
1/2 cup cooked quinoa
1/4 cup chopped cherry tomatoes
1/4 cup crumbled Feta
Salt and Pepper to taste

Preheat oven to broil.

Crack eggs into a small bowl and beat lightly to incorporate the yolks.  Add the cooked quinoa and stir.  Set aside.

Add olive oil to a medium-sized oven-proof sautee pan and heat over medium heat.  Add the onion and prosciutto and sautee for about 3 minutes, or until onion softens.  Add the broccoli and spinach, sauteeing about a minute more until the spinach wilts.

Either add a touch more olive oil, or a small dab of butter to help with sticking, and then add the eggs to the pan and give a stir to incorporate the veggies evenly.   Cook about a minute, then lift around the edges of the cooked egg and tilt the pan to allow the uncooked egg to flow underneath.  Top with chopped tomatoes and Feta, and after 2-3 minutes, place the pan into the oven under the broiler.  Cook just until the eggs are set and the top browns slightly (watch carefully!), then remove and allow to cool for a minute or two.  Cut into slices and serve.