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Spinach and Sun-Dried Tomato Frittata

['Vegetable oil cooking spray', '2 teaspoons olive oil', '1 small shallot, chopped', '1 cup packed fresh spinach, chopped', '4 whole eggs', '4 egg whites', '8 sun-dried tomato halves, chopped', '1/2 cup grated Asiago', '2 tablespoons chopped fresh basil', '1/4 teaspoon salt', '1/8 teaspoon freshly ground black pepper', '4 slices whole-wheat toast', '2 cups fresh berries']

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

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