Vegetable oil cooking spray
2 tsp butter
1/4 cup onion, finely diced
1/4 cup mushrooms, coarsely chopped
3/4 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/4 cup grated Asiago or Parmesan
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oven to 425°F. Coat 4 small ramekins with
cooking spray and set aside. Heat butter in a large pan over medium
heat. Cook onion and mushrooms until soft but not brown, about 2 to 3
minutes. Add spinach and cook 2 to 3 minutes. Remove from heat.
Lightly whisk eggs and egg whites in a
large bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture,
salt
and pepper. Spoon the egg mixture into ramekins; bake until firm in the
center, 12
to 14 minutes.
