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Ricotta & Spinach Frittata

A light egg-white frittata with sautéed onion, garlic and wilted baby spinach, dotted with spoonfuls of ricotta and finished in the oven. It cuts into four wedges and eats well hot or cold the next day.

Serves 4. Makes 1 10-inch frittata. · 15 min · breakfast · Italian · vegetarian

Ingredients

  • 8 egg white, about 1 cup
  • 1 egg, large
  • ⅓ cup skim milk
  • 1 tablespoon olive oil
  • 2 clove garlic, minced
  • 1 white onion, medium, thinly sliced
  • 4 cup baby spinach
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 pinch ground nutmeg
  • ⅔ cup low-fat ricotta cheese

Method

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk together egg whites, egg and skim milk until frothy; set aside.
  3. Heat oil in a 10-inch nonstick frying pan on medium. Add garlic and onion and sauté for 3 to 4 minutes, until softened. Add spinach to pan, in batches if necessary, and cook, stirring frequently, until wilted. Season with salt, pepper and nutmeg.
  4. Pour egg mixture into pan and drop ricotta by the tablespoonful over top. Cook for 3 minutes, until eggs begin to set on the bottom. Transfer pan to oven and bake for 8 minutes or until eggs are firm. Cut frittata into 4 wedges and serve immediately.