You never know what bounty Facebook will bring. Earlier today, a Monday, I saw a post by Food, Inc. about a Meatless Monday Spinach Frittata.

Boy, am I glad I saw that!

If you’re like me, you don’t plan suppers too far in advance. Most of the time, I’m thinking about what to cook for dinner at breakfast. Today, I needed fast, easy and yummy–and with a daughter with newly-tightened braces–easy on the mouth.

Here’s the original recipe by Katherine Martinelli, an internationally published food and travel writer and photographer.  Find her fantastic and tasty blog here.

So off the grocery store I go… Today was not the day for fresh basil which kinda bummed me out and top that with the fact that my daughter is not crazy about grape tomatoes… Sundried tomatoes and dried basil it is! I put a New South Mama twist on the recipe and adapted it as follows:

Iron Skillet

8 organic eggs (remove yolks of at least 3)

large pinch of Kosher salt

Fresh ground pepper

1 tbsp Extra Virgin Olive Oil (EVOO)

1/2 cup coarsely chopped onion

4 oz. fresh organic spinach

Sundried tomatoes

2 tbsp fresh, torn basil or 1 tbsp dried basil

shredded mozzarella cheese

Preheat oven to 450 degrees. Whisk eggs and egg whites together in bowl with salt and pepper and half of the basil.

Heat oil in the skillet over medium heat and saute onion until translucent.

Add spinach and saute until wilted.

Pour the eggs over onions and spinach. Cook approximately 30 seconds.

Scatter tomatoes, remainder of basil and cheese, lower the heat and cook for about 5 min. I put a thin layer of the cheese over all.

Transfer to the oven and bake about 10 minutes or until cheese starts to brown slightly. Serve with buttered sprouted grains toast and hot sauce for a kick.

This pic is the second helping…

Let’s make supper easy, healthy and yummy, Y’all!