Recipe: Herbed ricotta frittata

Over the years, I've tried a lot of baked egg white dishes. They aren't exactly frittatas, but they are as close as you can get without using more oil or butter. Today's concoction was better than I expected and now one of my favorites.

Ingredients
1 pint liquid egg whites
1 box (10 oz.) frozen chopped broccoli
3 oz. Canadian bacon, diced
1/2 cups fat-free ricotta cheese
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. dried chives
1/4 tsp. onion powder
Salt and pepper
Cooking spray

Preheat oven to 400 degrees. Coat a baking dish with cooking spray. Thaw broccoli in microwave and spread into dish. Sprinkle Canadian bacon on top. In a bowl, mix egg whites, herbs, onion powder, salt, pepper and cheese. Pour over broccoli and bacon. Bake uncovered for 20-30 minutes or until lightly browned around the edges and firm in the middle. Makes 4-6 servings.

(Note: Fresh herbs would be great, but I didn't have those on hand.)