Garden Frittata

1 tsp butter or margarine

1 cup chopped asparagus spears

1 cup chopped broccoli florets

1/4 cup chopped sweet onion

2 egg whites

1 egg

1/4 tsp salt

1/4 tsp freshly ground pepper

2 Roma tomatoes, thinly sliced

2 oz shredded cheddar cheese

Chopped fresh basil (optional)

Coat ovenproof skillet with nonstick cooking spray. Heat butter over medium heat. Add asparagus, broccoli, and onion; saute 5 minutes or until vegetables are tender.

In a small bowl, whisk together egg whites, egg , salt and pepper; pour over vegetables in skillet. Cover; cook until edges are set and bottom is lightly browned, about 2 minutes. to with tomatoes and sprinkle with cheese.

Broil frittata 2 minutes or until lightly browned. Cut into wedges. Serve sprinkled with fresh basil.