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Spinach Frittata

Photo: Con Poulos
Yield Makes 1 serving


  • 1 cup fresh spinach
  • 2 egg whites
  • 1 egg yolk
  • 1/8 teaspoon black pepper
  • 3 tablespoons part-skim ricotta

How to Make It

  1. Heat oven to 350° F.

    Pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in steamer, cover, and steam until the spinach is wilted, 1 to 2 minutes.

    In a medium bowl, whisk together the egg whites, yolk, and pepper. Stir in the steamed spinach. Pour the mixture into a 6-inch nonstick ovenproof skillet. Top with spoonfuls of the ricotta and bake 12 to 15 minutes or until set.

    Using a rubber spatula, slide the frittata onto a plate. Sprinkle with additional pepper (if desired).