Kalamata Olive Bread with Oregano

1 Tbs olive oil
1 cup finely chopped onion
9 oz all-purpose flour (about 2 cups)
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk
2 Tbs butter, melted
2 large egg whites
1/4 cup pitted kalamata olives, chopped
1 Tbs chopped fresh oregano
Cooking spray

Preheat oven to 350F.

Heat oil in large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside.

Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.

Spread batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 mins in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 12 servings (serving size: 1 slice)
From Cooking Light, Jan/Feb 2009.