fire roasted tomato frittata

adapted from a food and wine mag recipe to be healthier and to use up what i had in the fridge.

would be great for brunch or as a light dinner with a lightly dressed arugula salad and a glass of red!

ingredients:

2 tbsp extra virgin olive oil

8 eggs, 2 yolks removed, beaten

1 16 oz can of fire roasted tomatoes w juice

1 onion, thinly sliced

2 cloves garlic, minced

2 bunches of bokchoy, chiffonaded

3 slices whole wheat bread, cut into 1 inch cubes

thyme, oregano, salt, pepper to taste

steps:

preheat oven to 450 degrees.

heat oil in ovenproof non stick pan. add onions, garlic, bokchoy and saute until softened. pour in tomatoes and add seasonings. bring to a simmer and mix in bread cubes so that liquid is soaked up. (if you have cheese, now is the time to sprinkle it in). pour in beaten eggs.

transfer pan to oven and bake 20 minutes until eggs are cooked and top is brown and puffy.

wait for it to cool a bit, cut into slices and flip over onto the plate to see how purty it looks!