1/4 cup other squash, diced small

1/4 cup asparagus, diced small

1/4 cup red onions, diced small

1/2 cup fresh spinach, cleaned

8 sun-dried tomato slices, diced small

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

2 teaspoons low-fat yogurt

margarine or non-stick cooking spray

Salt and pepper to taste

1 orange, sliced into wedges

1 handful berries

Preheat oven to 375 degrees.

Add yogurt margarine to nonstick, oven-proof skillet and heat to medium-high. Add diced vegetables and cook until al dente, approximately 1-2 minutes. Turn heat down to medium.

Lightly beat egg whites and slowly add them to vegetables, lifting sides of frittata and tilting pan to let raw egg run underneath. Continue cooking for approximately 20 seconds until eggs set. Do not stir.

Remove skillet from heat and place in the preheated oven for 5 minutes, until the frittata rises and sets.

To serve, place frittata onto a large plate. Add salt and pepper to taste and garnish with chopped fresh basil and parsley. Add fruit as a substitute for home fries. Serves 2.

Source: Chef Todd Bergman, New Wave Cafe.