Wednesday, November 23, 2011

Ricotta & Spinach Frittata

Today we got our first real snowfall of the season.  And commuters, as is tradition, panicked and forgot how to drive.  Ugg.  Made for a looong drive in.  In spite of me getting up early, I was at work almost at the normal time I'd be arriving in the morning.  The upside is that it'll all be gone by Friday, and it'll be back to warm-ish temperatures for my weekend walks.

Tonight I had planned on making something else for supper, but in light of the snow and slush and mess, I felt like having breakfast for supper.  This recipe is very easy and quick enough I could have made it for breakfast.  Served on a piece of toast, with a side dish of rice, or wrapped in a tortilla, it's easily fit into any meal of the day.

Ricotta & Spinach Frittata
Makes: 4 servings

8 egg whites (about 1 cup)
1 large egg
1/3 cup milk
1 Tbsp olive oil
2 cloves garlic, minced
1 medium onion, chopped
4 cups baby spinach
1/4 tsp sea salt
1/4 tsp black pepper
Pinch ground nutmeg
2/3 cup low-fat ricotta cheese

 Preheat oven to 375°F.

In a medium bowl, whisk together egg whites, egg and skim milk until frothy; set aside.

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.

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.

Source: Clean Eating Magazine. 

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