Frittata with Broccoli Rabe, Sun-Dried Tomatoes, and Parmesan

From David Kirsch

Ingredients

Nonfat vegetable cooking spray
8 ounces broccoli rabe, washed, trimmed, and cut into 1-inch pieces
1 medium garlic clove, minced or pressed through garlic press
11 egg whites
1 whole egg
1/8 teaspoon red pepper flakes
3 ounces oil-packed sun-dried tomatoes, drained and chopped coarse
1/4 cup fat-free milk (or water)
Salt
Pepper
3 ounces freshly grated Parmigiano-Reggiano

Directions

Coat a medium nonstick oven-safe skillet with cooking spray. Saute the broccoli rabe until tender. Add the garlic and saute 2 to 3 minutes. Set aside. In a large bowl, whisk together the egg whites, whole egg, red pepper flakes, tomato, and milk (or water). Mix in the salt and pepper to taste. Pour the egg mixture into the skillet with the broccoli and garlic, cover, and cook 10 minutes, until the top is set. Sprinkle the grated cheese on top. Preheat the broiler. Place the skillet under the broiler for 3 minutes, until the frittata is golden brown.