Eggplant, Turnip Greens and Okra Frittata

Skinny Frittata

6 egg whites
1/2 teaspoon sea salt
Freshly ground pepper to taste
2 1/2 cups “Skinny Soul,” see recipe

1/2 ounce (about 1/2 inch) Spanish-style medium or hot Chorizo sausage or other smoked sausage, cut into small chunks
1 slice (about 1 ounce) Cheddar, Colby or Swiss cheese, folded twice into 4 triangles

Whisk egg whites, salt and pepper together in a small bowl; set aside.

Spread “Skinny Soul” mixture in a heavy oiled skillet over medium heat, smoothing to an even layer.  Raise heat to medium high; whisk in the eggs, raising and rotating the skillet to spread mixture as evenly as possible. Lower heat to medium. Cook until mixture comes together, about 4 minutes. Sprinkle chorizo over mixture, if using.

Heat oven to 425 degrees. Top egg mixture with cheese slices by arranging triangles, point side in towards the center of the mixture. Transfer to oven. Cook until frittata begins to bubble and cheese melts, about 3 to 4 minutes. Let rest, about 2 minutes.