1 1/2 cups egg whites
1/4 cup nonfat cream cheese, softened
1 cups finely chopped sun-dried tomatoes
4 leaves fresh basil, finely chopped
4 slices whole-grain bread, toasted
Salt and cracked black pepper to taste
Cooking oil spray
Whisk together the egg whites, cream cheese, salt, and pepper.
Spray a nonstick skillet with cooking spray and heat the skillet. Add the egg white mixture and cook until it begins to set. Immediately add the sun-dried tomatoes and basil leaves. Cover and cook about 2 minutes or until the eggs are completely set.
To serve: Slide the frittata onto a cutting board and cut into four wedges. Serve two wedges and two slices of toast on each plate. Garnish with pepper and additional fresh basil.
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