Eggs aren’t just for breakfast, they make for a fantastically fast vegetarian dinner, too. This recipe packs in protein and vegetables and its gluten free. Make sure you use a frying pan that doesn’t have a plastic handle.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
-cooking spray
2 teaspoons Napa Valley organic olive oil
1 medium shallot, chopped
1 patty pan squash, diced small
1 cup packed fresh organic baby spinach
4 whole Horizon Organic eggs
4 Horizon Organic egg whites
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 Sonoma sun-dried tomato pieces in oil, rinsed and chopped
1/4 cup freshly grated Parmigiano Reggiano cheese

DIRECTIONS:
– Preheat broiler.
– Spray a 10-inch oven-proof frying pan with cooking spray. Be sure to spray the sides, too. Heat two teaspoons olive oil in pan over medium-low heat. Add shallots and squash. Sautee until soft and golden, about five minutes. Add the spinach and cook until wilted, about two minutes.
– While the vegetables are cooking, whisk the eggs and egg whites together and beat in the salt and pepper.
– Remove pan from heat for 30 seconds and distribute the vegetables evenly around the pan. Return to heat and pour in eggs. Tilt the pan so that the eggs distribute evenly. Cook one minute and place sundried tomato pieces on top of the eggs. Cook one more minute and sprinkle cheese on top. Eggs should be about set but still runny on top. Place pan under the broiler for 30 seconds.
– Gently use a knife to cut around the edge of the frittata. Place a large plate on top of the pan and carefully turn the pan over so that the eggs land on the plate. It is best to use oven mitts when doing this. Cut the frittata in three pieces and serve immediately.

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