This frittata captures the classic flavors of Tuscany: tomato, basil, garlic and olive oil. It's paired with arugula or spinach to fill you up on vegetables and keep you satisfied. Egg whites are an excellent source of protein and basil has powerful anti-inflammatory effects. Garlic is also anti-inflammatory and boosts the immune system.more
Olive oil spray
garlic clove, minced
egg whites, lightly beaten
tablespoons chopped fresh basil
Freshly ground black pepper
cups arugula or baby spinach
Heat a small nonstick frying pan. Coat the pan with olive oil spray, add the garlic, and cook for 1 to 2 minutes over medium heat. Pour the egg whites over the garlic and spread the tomato and basil over the eggs. Season with salt and pepper. Cook for 4 minutes, or until the eggs are set. Flip the the frittata over and cook for 2 minutes more. Serve over a bed of arugula.