Spinach and Sun-Dried Tomato Frittata

(from Epicurious, by Dean Rucker)
4 servings

• 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

Heat oven to 425°F.

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

Serve with whole wheat toast or English muffin and fruit.

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