A little frittata?

Leftover spinach? (Hey, Popeye!)

Serves 3.

You need:

6 egg whites
1 egg yolk
1/4 cup low-fat or skim milk
1 tsp olive oil
as much or as little spinach as you want (either cooked or fresh leaves)
1/4 cup grated or shredded Parm or Romano (or Parm-Romano) cheese

1. Beat egg whites vigorously until very frothy. Whip in egg yolk and milk. Set aside
2. Heat olive oil over medium heat in a 10-inch skillet. Add spinach when the oil is hot. Add egg mixture and lower heat. Sprinkle cheese over top.
3. Cook slowly on low heat (about 12-15 mins) until the frittata is firm around edges and the center isn't jiggly.

Serve!