(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.