Serves: 6
Ingredients
1 tablespoon olive oil
1 onion, chopped (1 cup)
1 (6-oz.) bag baby spinach
3 oz. sun-dried tomatoes, reconstituted in
hot water, drained, and chopped
4 whole eggs
4 egg whites
¼ teaspoon salt
¼ teaspoon pepper
2 oz. goat cheese or feta cheese
¼ cup basil leaves, thinly sliced
- Preheat oven to 350°F.
- Heat oil over medium heat in a 10-inch nonstick, oven-proof skillet. Add onion and cook 5–7 minutes, until translucent.
- Add spinach and sun-dried tomatoes, cooking until spinach is just wilted, about 2 minutes.
- In a medium bowl, beat eggs and egg whites together. Add salt and pepper.
- Pour egg mixture into the skillet over the spinach and sun-dried tomatoes. Cook 1 minute, until edges are set.
- Transfer to the oven and bake until completely set and light golden, about 15 minutes.
- Top with cheese and basil.
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