Spinach And Tomato Frittata

• 1 teaspoon Olive Oil
• 2 cups Spinach
• 1 whole Tomato, Chopped (I Have Used Both An Ugly Ripe And A Roma)
• 5 leaves Fresh Basil (you Can Use Dried If You HAVE To)
• 3 whole Eggs
• 8 whole Egg Whites

1. Preheat oven to 375u0b0F.
2. Heat the olive oil in a cast iron frying pan. Saute spinach, tomato, and basil for about 3 minutes.
3. While the above is sauteing, whisk together eggs and whites in a large bowl. Stir sauteed veggies into egg mixture. Spray the same pan with cooking spray (or a little bit more olive oil). Pour eggs and veggies back into the pan.
4. Bake in the oven for 10 minutes, until eggs are set. Turn on the broiler and broil for 2 minutes, until golden brown (don't let it burn!).
5. Remove from the oven. Cut into four triangles. Serve immediately or freeze in individual servings for mornings to come!

olive oil, spinach, tomato, fresh basil, eggs, egg whites

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spinach-and-tomato-frittata/ (may not work)