Florentine Frittata

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 large eggs
4 large egg whites
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
3 ounces shredded part skim mozzarella cheese (3/4 cup)
1/4 teaspoon salt
1 tablespoon olive oil
1 cup grape or cherry tomatoes

1. Preheat broiler.  In large bowl, with fork mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella cheese, and salt until well blended.

2. In nonstick 10 inch skillet with broiler safe handle (if handle is not broiler-safe, wrap handle of skillet with double layer of foil), heat oil over medium heat. Pour egg mixture into skillet; arrange tomatoes on top, pushing some down.   Cover skillet and cook frittata until egg mixture is just set around edge, 5 to 6 minutes.

3. Place skillet in broiler 5 to 6 inches from heat source and broil frittata until just set in center, 4 to 5 minutes, sprinkle with remaining 1/4 cup mozzarella; broil until cheese melts, about 1 minute longer.

4. To serve, loosen frittata from skillet, Leave frittata in skillet or slide into warm platter; cut into wedges.

Each serving: about 230 calories, 18 g protein, 6 carbohydrate, 14 g total fat (6 g saturated fat) 233 mg cholesterol, 570 mg sodium