15-Minute Spinach Tomato Frittata

frittataShopping List:
2 tablespoons olive oil (Mediterra)
2 scallions, thinly sliced
10 Swiss Chard (E. Fudd)
3 large eggs (Canter Hill)
5 large egg whites (Canter Hill)
1 cup grape or cherry tomatoes (The Farm Stuff/ E. Fudd)
4 slices fresh mozzarella
4 slices whole grain bread, toasted (Big Sky Bread)

1. Heat 1 tablespoon of the oil in large ovenproof, nonstick skillet over medium heat. Cook scallions 1 minute, stirring, or until softened.
2. Transfer scallions to large bowl. Add spinach, whole eggs, and egg whites. Beat with fork until well blended.
3. Heat broiler. Heat remaining oil in skillet over medium heat. Pour in egg mixture and scatter tomatoes on top. Cover skillet and cook 4 minutes, or until eggs are set around edges.
4. Broil 5 inches from heat for 4 minutes, or until frittata is lightly browned and the center is set. Top with cheese, cover, and let stand 1 minute to melt cheese. Cut into 4 wedges and serve each with 1 slice toast.