Chicken Spinach Frittata

1 teaspoon olive oil
1 garlic clove, minced
1/4 cup red onion, diced
2 cups spinach, chopped
2 whole eggs
5 egg whites
1/2 cup lowfat cottage cheese
1 cup cooked chicken, shredded
1/4 cup sundried tomatoes, diced
1/4 cup feta cheese, crumbled (optional)
3 Tablespoons parmesan cheese (optional)

Preheat oven to 350.
In a saute pan, heat oil over medium heat. Add onions and garlic and cook until softened, about 3-4 minutes. Add spinach and cover pan letting spinach cook down. Remove cover and continue to cook until any liquid from the spinach is cooked off. Set aside to cool. In a large mixing bowl beat whole eggs and egg whites. Add cottage cheese, chicken, sundried tomatoes, feta and parmesan cheese and spinach mixture. Pour into a greased baking dish, or deep pie dish. Bake 30-40 minutes. Middle of frittata should be firm. Let sit 5-10 minutes before serving.

To make a less fat version, omit the feta and parmesan cheese.
Makes 4 servings
Per Serving:
291 calories, 13g fat, 9g carbohydrates, 34g protein