Spinach and Sun-Dried Tomato Frittata

A delicious light brunch or lunch choice! Recipe courtesy of Best Health Magazine.

Ingredients:

1 tbsp olive oil
¼ C milk
8 large eggs, minus 2 yolks
¼ C light feta
1 medium onion, finely chopped
3 big handfuls baby spinach, rinsed
3 tbsp chopped sun-dried tomatoes
1 clove garlic, minced

Method:
• Pre-heat oven to 400F.
• In a covered bowl, microwave spinach until just wilted; set aside. Whisk eggs together with milk in a bowl; set aside.
• On stovetop, in an ovenproof skillet, heat oil on medium-high. Add onions and cook 1 minute, then add garlic and sun-dried tomatoes. Cook another minute. Squeeze excess water from spinach, and add spinach to skillet.
• Spread out skillet ingredients to cover the skillet evenly; slowly add egg mixture.
• Cook frittata until halfway set; crumble feta on top, and place skillet in oven for 10 – 15 minutes, until frittata is fully cooked (if top is not set, place briefly under the broiler).

Makes 4 servings; count each serving as 2 proteins.