Florentine Frittata

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 4 large eggs
• 4 large egg whites
• 2 green onions, thinly sliced
• 1/4 cup crumbled feta cheese
• 3/4 cup shredded part-skim mozzarella cheese (3 ounces)
• salt
• 1 tablespoon olive oil
• 1 1 cup grape tomatoes or 1 cup seeded tomatoes

1. Preheat broiler. In large bowl, with fork, mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella, and 1/4 teaspoon salt until well blended.
2. In broiler-safe nonstick 10-inch skillet, heat oil over medium heat . Pour egg mixture into skillet; arrange tomatoes on top, pushing some down. Cover skillet and cook frittata 5 to 6 minutes or until egg mixture is just set around edge.
3. Place skillet in broiler 5 to 6 inches from source of heat and broil frittata 4 to 5 minutes or until just set in center. Sprinkle with remaining 1/4 cup mozzarella; broil about 1 minute longer or until cheese melts.
4. To serve, loosen frittata from skillet. Leave frittata in skillet or slide onto warm platter; cut into wedges.

eggs, egg whites, green onions, feta cheese, mozzarella cheese, salt, olive oil, grape tomatoes

Taken from www.food.com/recipe/florentine-frittata-202185 (may not work)