Spinach, basil & tomato frittata

This weekend, in honor of Dan's mom visiting (Hi Terry!), we decided to forego the usual Sunday dinner in favor of a brunch. I'm not personally huge on cooking brunch at home - the most I've ever really made was the occasional banana pancake. I decided to branch out and try a frittata for the first time, and the results were delicious. Here's what you'll need:

Vegetable oil cooking spray2 teaspoons olive oil1 small shallot, chopped2 tablespoons olive oil2 cups packed fresh spinach, chopped10 egg whites1 lb. cherry tomatoes, halved1/2 cup grated Asiago1 cup chopped fresh basil, choppedSalt and pepper*Sadly, no meat
Preheat your oven to 375 degrees. Begin by heating the oil in a medium skillet and sautéing the shallot over medium heat for a few minutes until browned. Then add the spinach and continue sautéing for a few more minutes until the spinach is nice and wilted.

Meanwhile, in a large bowl mix your egg whites (you could also do half egg whites, half whole eggs), tomatoes, basil, cheese and a dash of salt and pepper. Mix the shallot and spinach in as well when it's done.

Pour everything into a round pie dish and bake for about 30-35 minutes, or until the frittata is firm in the center.

This was honestly pretty fantastic. Super easy, super tasty. Definitely a great idea if you're serving a brunch yourself.

Bon chappétit!