====== Spinach and Sun-Dried Tomato Frittata ======
(from Epicurious, by Dean Rucker)\\
**4 servings**

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===== 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

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===== Instructions =====
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 with whole wheat toast or English muffin and fruit.

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**Nutritional analysis per serving:**\\
289 calories\\
13.4 g fat (5.2 g saturated)\\
4.3 g fiber (counting toast and fruit\\
27.7 g carbs\\
17.5 g protein