Spinach Frittata with Green Salad
WHY IT’S LIGHT The whole eggs in these individual frittatas are supplemented with egg whites for fewer calories and less cholesterol. They still taste rich, though, thanks to a small amount of nutty Gruyère cheese. Customize the recipe by adding fresh herbs, chopped cooked vegetables, or even a bit of cubed ham to the egg mixture before baking.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Place four 8-ounce baking dishes on a rimmed baking sheet and transfer to oven; preheat oven to 450°F. While oven is heating, in a large bowl, whisk together whole eggs and egg whites, 14 cup cheese, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
Step 2
In a large skillet, heat 1 teaspoon oil over medium. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach; cook, tossing, until wilted, 3 to 5 minutes. Season with salt and pepper, and stir spinach mixture into egg mixture.
Step 3
Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dishes, dividing evenly, and top each with 1 tablespoon cheese. Bake until frittatas are puffed up and golden brown, about 15 minutes.
Step 4
Toss mesclun with vinegar and remaining tablespoon oil; season with salt and pepper. Serve frittatas on plates, with salad alongside.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 226
Step 7
Fat: 12.4g (3.7g Saturated Fat)
Step 8
Protein: 18.3g
Step 9
Carbohydrates: 12.1g
Step 10
Fiber: 4.1g
