Egg and spinach frittata

2 plum (Roma) tomatoes, chopped

¼ cup shredded fresh basil

2 tablespoons sliced ripe olives

1 teaspoon olive oil

Frittata 2 teaspoons olive oil1 9-ounce box frozen spinach, thawed and drained8 eggs or 1 16-ounce container fat-free egg product (2 cups)2 tablespoons shredded Parmesan cheese, if desired1/8 teaspoon salt1/8 teaspoon pepperIn small bowl, mix salsa ingredients until blended. Set aside.In 10-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Add spinach; cook two to four minutes, stirring constantly, until spinach is thoroughly heated.In medium bowl, beat eggs, cheese, salt and pepper with wire whisk until blended. Pour over spinach. Cover; cook over medium-low heat five to seven minutes or until eggs are set and light golden brown on bottom.Cut into four wedges. Top each serving with salsa mixture.Makes four servings.