Anonymous Fri Oct 07 12:02:28 2005

1/2 cup chopped red onion (about

1/2 medium)

1/4 cup chicken broth

1 tablespoon chopped fresh or

1 teaspoon dried tarragon leaves

1/4 teaspoon pepper

2 egg whites

1 (8-ounce) container

cholesterol-free egg product

1/3 cup shredded smoked whitefish,

(about

2 ounces)

1/4 cup shredded reduced-fat Monterey

Jack cheese

Spray 12 inch ovenproof skillet with nonstick cooking spray. Cook onion, broth, tarragon and pepper in skillet over medium heat about 3 minutes or until broth has evaporated. Mix egg whites and egg product; pour into skillet. Cook, stirring occasionally, until eggs are firm around edges.

Set oven control to broil. Sprinkle fish and cheese over frittata. Broil 3 inches from heat 1 to 2 minutes or until brown. Cool slightly. Carefully slide frittata onto plate. Cool 10 minutes. Cut into wedges. 8 servings