Sun-Dried Tomato and Spinach Frittata Prep Time: 10 minutes Cook Time: 30 minutes Servings: 10 Ingredients - 2 teaspoons olive oil - 1/2 cup red onion - 1 cup spinach - fresh, chopped - 4 eggs - 4 egg whites - 10 sun-dried tomatoes - chopped - 3/4 cup Asiago cheese - grated - 2 tablespoons basil - fresh, chopped - 1/4 teaspoon salt - 1/8 teaspoon pepper - fresh ground, black    Directions Preheat oven to 425°F. Spray bread pan with non-stick cooking spray. Heat oil in frying pan over medium heat. Cook onions for 3-4 minutes, add spinach and cook for	1

	another 5 minutes. Remove from heat. Whisk egg and egg whites in a medium bowl, stir in sun-dried tomatoes, cheese, basil, spinach and onion mixture, salt and pepper. Pour mixture into bread pan; bake until firm in the center, 25 to 30 minutes. Remove from oven and sprinkle remaining cheese mixture over the top; let cool and serve. Store remaining frittata in refrigerator.	2