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Spinach and Sun-Dried Tomato Frittata

Name: Spinach and Sun-Dried Tomato Frittata
Cuisine: italian
Ingredients: Vegetable oil cooking spray; 2 teaspoons olive oil; 1 small shallot, chopped; 1 cup packed fresh spinach, chopped; 4 whole eggs; 4 egg whites; 8 sun-dried tomato halves, chopped; 1/2 cup grated Asiago; 2 tablespoons chopped fresh basil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 4 slices whole-wheat toast; 2 cups fresh berries

A small grocery run gets this on the table.

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1.
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

Recipes sourced from Epicurious.com.

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