Egg White Frittata with Vegetables

6 egg whites
splash non-fat milk
1 red pepper, seeded and diced
6 mushrooms, sliced
1/2 onion, finely chopped
handful spinach, washed and torn
herbs to taste

Beat the eggs with the milk and set aside. Saute the onion, mushroom, add the vegetables. Sprinkle in some herbs (I used herbs du provence, but basil would also be nice) and salt and pepper. In a frying pan, heat a splash of oil or a pat of margarine until melted. Cook the egg/vegetable mix on medium-low heat, pricking the top with a fork and using a spatula to lift up the bottom every so often. Cook until the bottom is lightly browned, the edges are coming away from the sides of the pan, and the top is set.

Slide the frittata onto a plate and cut into wedges. Serves four, probably with no leftovers.