This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.

Ingredients

　　Vegetable oil cooking spray

　　2 teaspoons olive oil

　　1 small shallot, chopped

　　1 cup packed fresh spinach, chopped

　　4 whole eggs

　　4 egg whites

　　8 sun-dried tomato halves, chopped

　　1/2 cup grated Asiago

　　2 tablespoons chopped fresh basil

　　1/4 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　4 slices whole-wheat toast

　　2 cups fresh berries

　　Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

Nutrition Per Serving

　　13.4 g fat (5.2 g saturated)

　　4.3 g fiber

　　27.7 g carbs

　　17.5 g protein

　　#### Nutritional analysis provided by Self