serves 2
2 cups spinach (about 85grams), roughly torn
1 14oz can artichoke hearts, drained and quartered
1/3 cup sun-dried tomatoes, cut into strips, reserve 1 tbsp oil if they were jarred
4 whole eggs
1/3 cup egg whites
2 tbsp liquid - milk, water, stock
2oz feta cheese, crumbled, mine was flavored!
1/4 tsp salt
pepper to your taste

heat up a large OVEN-SAFE skillet, non-stick or cast-iron, over medium heat.  add oil (if you didn't reserve oil from sun-dried tomatoes then use olive oil), then add spinach, artichokes, and tomatoes, and saute for 3-4 minutes.  whisk together eggs, whites, and liquid, then add salt, pepper, and feta.  turn heat down a little (medium-low) and add egg mixture to pan.  cover and allow eggs to set a bit, about 5 minutes.  heat broiler to low and place skillet in oven and cook until the top is golden brown and completely set, about another 5 minutes. 

allow it to rest for a few minutes while your admire its beauty!!!

serve with a mixed green salad topped with balsamic vinegar.