1. Preheat oven to 375. Coat 4 1-cup ramekins or 8 1/2-cup muffin cups with cooking spray.
2. In large bowl, beat eggs & egg whites. Add milk, salt, pepper, basil, tomatoes and cheese..
3. In medium saute pan, heat olive oil. Saute garlic over medium heat for 1-2 minutes. Add spinach and saute another 1-2 minutes, until spinach is wilted but still vibrant green. Add spinach mixture to egg mixture. Ladle into prepared ramekins or muffin cups. Bake for 18-20 minutes, until eggs are cooked thoroughly. (They will expand while cooking and collapse while cooling) When cool, remove from cups. Refrigerate in airtight container for up to one week.