Florentine Frittata For Two

• 3 large eggs
• 3 large egg whites
• 2 tablespoons 2% milk
• 2 tablespoons chopped pitted Greek olives
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup oil-packed sun-dried tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 3 cups fresh baby spinach, coarsely chopped
• 1/2 cup crumbled feta cheese

1. In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set.
2. Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving.

eggs, egg whites, milk, olives, salt, pepper, tomatoes, basil, rosemary, fresh baby spinach, feta cheese

Taken from www.tasteofhome.com/recipes/florentine-frittata-for-two/ (may not work)