Vegetarian

Ricotta and Spinach Frittata is for Breakfast.

Ricotta and Spinach Frittata takes several minutes to prepare.

Ricotta and Spinach Frittata takes several minutes to cook.

Ricotta and Spinach Frittata makes 4 servings.

The ingredients for Ricotta and Spinach Frittata are:

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

Here is how you make Ricotta and Spinach Frittata:

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 saut? 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.Serving Size: Makes 4 servings/wedgesNumber of Servings: 4Recipe submitted by SparkPeople user EMBURNS1.

The nutritional information for Ricotta and Spinach Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 96.1

• Total Fat: 5.2 g
• Cholesterol: 50.4 mg
• Sodium: 121.3 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.4 g
• Protein: 6.3 g