Ingredients
3 large eggs3 large egg whites2 tablespoons 2% milk2 tablespoons chopped pitted Greek olives1/4 teaspoon salt1/4 teaspoon pepper1/4 cup oil-packed sun-dried tomatoes1/2 teaspoon dried basil1/4 teaspoon dried rosemary, crushed3 cups fresh baby spinach, coarsely chopped1/2 cup crumbled feta cheese
Preparation
In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set.
Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving.
