Preheat broiler. In a broilerproof medium nonstick skillet, heat oil over medium heat. Add mushrooms to skillet; cook for 3 minutes, stirring occasionally. Add Swiss chard and shallot. Cook about 5 minutes or until mushrooms and chard are tender, stirring occasionally.Advertisement
Meanwhile, in a medium bowl, whisk together eggs, egg whites, rosemary, pepper and salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist.
Sprinkle with olives; top with cheese. Broil about 4 inches from the heat about 2 minutes or until top is lightly browned and center is set. Let stand for 5 minutes before serving.
Tip: If desired, substitute 1 1/4 cups refrigerated or frozen egg product, thawed, for the 4 eggs and 2 egg whites.
1 1/2 medium-fat protein, 1 vegetable, 1/2 fat