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*Ricotta And Spinach Frittata

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Makes: 4 servings adjust
Frittatas are the quintessential quick meal and perfect any time of day. Try it tonight with a simple green salad, then munch on leftovers tomorrow morning with a side of oatmeal or in a tortilla for a wholesome lunch.



Step 1

Preheat oven to 375.


  • 8 Egg Whites, (about 1 cup)
  • 1 large Egg
  • 1 cup Skim Milk

Step 2

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


  • 1 tablespoon Olive Oil
  • 2 cloves Garlic, minced
  • 1 medium White Onion, thinly sliced
  • 4 cups Baby Spinach
  • 14 teaspoon Sea Salt
  • 14 teaspoon Ground Black Pepper
  • pinch Ground Nutmeg

Step 3

Heat oil in a 10-inch nonstick frying pan on medium. Add garlic and onion and saute 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.


  • 23 cup Low Fat Ricottota Cheese

Step 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.
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