Egg White Frittata with Arugula, Tomato, and Goat Cheese - Valerie Bertinelli

Ingredients

• 2 tablespoons olive oil
• 1/2 cup thinly sliced sweet onion
• 4 cups loosely packed baby arugula
• 8 large egg whites
• 2 teaspoons Dijon mustard
• 1 medium plum tomato, thinly sliced crosswise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled goat cheese
• 1 tablespoon balsamic glaze
• Handful of baby basil leaves (optional)