This delicious Frittata serves two…or you can have it for breakfast and lunch!
3 eggs (large)
1/3 cup liquid egg whites
2 tablespoons cashew 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 (optional)
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.
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. Enjoy!