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Dairy
Easy
40 Minutes
Diets 
This protein-rich breakfast is a great way to start the day. It is packed with nutrition from the onion, spinach, and sun-dried tomatoes. Including a few egg yolks adds flavor and nutrition and adding even more egg whites increases the protein and ensures enough volume in the final dish.
1 tablespoon Gefen Olive Oil
1 onion, chopped (1 cup)
1 (6-ounce) bag baby spinach
3 ounces Tuscanini Sun-Dried Tomatoes, reconstituted in hot water, drained, and chopped
4 whole eggs plus 4 egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces goat cheese or feta cheese, such as Ta’amti
1/4 cup basil leaves, checked and thinly sliced
Preheat oven to 350 degrees Fahrenheit.
Heat oil over medium heat in a 10-inch nonstick, oven-proof skillet. Add onion and cook five to seven minutes, until translucent.
Add spinach and sun-dried tomatoes, cooking until spinach is just wilted, about two minutes.
In a medium bowl, beat eggs and egg whites together. Add salt and pepper.
Pour egg mixture into the skillet over the spinach and sun-dried tomatoes. Cook one minute, until edges are set.
Transfer to the oven and bake until completely set and light golden, about 15 minutes.
Top with cheese and basil.
Photography by Heather Winters
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