Florentine Frittata

• 3 eggland's best eggs (large)
• 1/3 cup eggland's best liquid egg whites
• 2 tablespoon 2% milk
• 2 tablespoon chopped pitted greek olives
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup oil-packed sun-dried tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 3 cup fresh baby spinach, coarsely chopped
• 1/2 cup crumbled feta cheese

1. In a small bowl, whisk the first six ingredients; set aside.
2. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary.
3. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach.
4. Cover and cook for 3-5 minutes or until eggs begin to set.
5. Uncover skillet; sprinkle with cheese.
6. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set.
7. Let stand for 5 minutes before serving.