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Ricotta & Spinach Frittata
Nb persons: 4
Yield: 5" wedge
Preparation time: 15
Total time: 15
Source: CE March 2011 p. 46
| 8 | egg whites, about 1 cup |
| 1 large | egg |
| 1/2 c | low fat milk |
| 1 T | olive oil |
| 2 cloves | garlic, minced |
| 1 medium | white onion, thinly sliced |
| 4 cups | swiss chard, (or spinach) |
| 1/4 t | salt |
| 1/4 t | pepper |
| pinch | nutmeg |
| 2/3 c | fat-free ricotta cheese |
Preheat to 375. In med bowl, whisk egg, whites, and milk until frothy.
Heat oil in nonstick pan at med. Saute garlic and onion for 3-4 mins until softened. Add spinach to pan, cooking until wilted. Season w/salt, pepper and nutmeg.
Pour egg mixture into pan and drop in ricotta by spoonful on top to form ricotta "pockets." Cook for 3 mins until eggs begin to set. Transfer pan to oven and bake for 8 mins. or until eggs are firm. Cut 10" frittata into 4 5" wedges.
Nutritional information: Calories: 152; Fat: 7g; Sat: 2g; Mono: 3g; Poly: 1g; Carb: 10g; Fiber: 2g; Sugars: 5g; Prot: 15g; Na: 400 mg; Chol: 67mg.
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