Frittata

1 cup whole grain pasta (I like to use penne or linguine, but any will do)
3 Roma tomatoes, diced
2 tbsp fresh basil, chopped
1/4 tsp salt and pepper
3/4 cup egg whites
1 whole egg
1 cup sharp cheddar cheese

1. Cook pasta according to package directions
2. In a bowl, combine all other ingredients, except cheese. Add cooked pasta once that is finished.
3. Spray with medium sized frying pan with non-stick spray, or drizzle with olive oil.
4. Pour all ingredients into the pan, on medium heat. Top with a lid, so that the top of the egg also cooks.
5. Cook until egg is mostly cooked, and only minimally jiggles. Then, slide the frittata onto a plate, and then flip it back into the pan, on the other side that hasn't been cooked yet. This can be a little tricky, but it does work. Just be patient.
6. Add cheese to the top. Replace lid. Cook until cheese is melted.
7. Remove from heat. Let cool for a few minutes before serving. If you serve it too fast, it will fall apart.

You can use any veggies or ingredients that you want to. Brocolli and cheese is also good.