|Vegetable cooking spray||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Cauliflower head||1 Medium|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped ripe olives||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Dried italian seasoning||1⁄2 Teaspoon|
Coat a 12-inch ovenproof skillet with cooking spray, add oil.
Place over medium-high heat until hot.
Add cauliflower and onion, saute until render.
Add tomato and olives; stir well, and set aside.
Combine 6 eggs, Parmesan, parsley, Italian seasoning, salt, and pepper in a large bowl; beat well.
Beat egg whites (at room temperature) until stiff bur nor dry; fold into egg mixture.
Pour over vegetable mixture.
Cover and cook over medium heat 10 minutes or until egg mixture is almost set.
Broil frittata 6 inches from heating element 2 minutes or until lightly browned.
Cut into wedges, and serve immediately.