Frittata with Bruschetta Topping, Toast, Peas

Frittatas are an easy and versatile way to use eggs. I think of them as the savory Italian cousin to omelets. You can easily throw in extra vegetables before you add your eggs, so frittatas are a great way to use up those few extra vegetables you have on hand. I got this frittata recipe from Cooking Light magazine.

1 1/2 c chopped tomato (I use 1 large tomato, seeded and chopped)
2 t dried basil
2 t vinegar
1 t oil
1/8 t crushed red pepper
1 clove garlic, minced
1/2 t salt, divided
1/4 t black pepper
4 eggs
4 egg whites
1 c chopped onion
3 c spinach leaves, torn

4 slices bread

frozen peas


Preheat oven to 350. Combine first 6 ingredients (tomato through garlic) and 1/4 t salt in a bowl; set aside. Combine the remaining 1/4 t salt, pepper, eggs, egg whites in a bowl; beat. Coat an oven-proof skillet* with cooking spray and heat over medium-high heat. Saute onions 4 minutes. Add spinach and saute 1 minute. Pour on egg mixture. Place in the oven and bake 15-20 minutes, or until cooked through in the center. Top with tomato mixture. Bake an additional 5 minutes.

Toast bread. Spread with a small amount of butter and sprinkle with garlic powder and Parmesan cheese.

Microwave frozen peas. Season with salt and pepper.

*If you don't have an oven-proof skillet, you can cover the handle of a normal skillet with a few layers of tin foil.