Spinach, Sundried Tomatoes & Goat Cheese Frittata

Asante, celebrity chef Marvin Woods’ “Coastal Soul” restaurant, opened in downtown Atlanta earlier this month. Chef Wood loves the use of goat cheese in this tart, as it is lower in fat, calories and cholesterol than cream cheese, but still has a rich and creamy flavor.

Vegetable oil cooking spray, as needed
2 tsp. olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sundried tomato halves, chopped
1/2 cup Belle Chèvre goat cheese, crumbled
2 Tbsp. chopped fresh basil
Salt and freshly ground black pepper to taste

Preheat oven to 375 degrees. Heat a medium-sized cast iron skillet to medium-high heat. Spray skillet with cooking spray and add olive oil. Sautee shallots for 30 seconds or until aromatic. Add spinach and cook until wilted. In a separate bowl whisk whole eggs and egg whites together. Add sun-dried tomato halves and chopped basil. Season with salt and pepper. Spread spinach mixture evenly among skillet and pour egg mixture into skillet over the spinach. Allow the egg mixture to set. Then drop pieces of goat cheese into frittata. Transfer to oven and bake until completely cooked and golden brown about 10-12 minutes. Serves 4.