~breakfast for dinner~

Comforting.

I think that's what it is. When there's a chill in the air and you're having a lazy evening at home, it hits the spot. Tonight on the menu:

Spinach & Sun Dried Tomato Frittata:

INGREDIENTS
vegetable oil cooking spray
2 teaspoon olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

PREPARATION
Heat oven to 425°. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat.
Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

The skinny
289 calories per serving, 13.4 g fat (5.2 g saturated), 27.7 g carbs, 4.3 g fiber, 17.5 g protein

And to go with your "dinner" some wonderful breakfast room images,

courtesy of Country Living.

Enjoy!