Place a 1-cup ovenproof baking dish on a rimmed
baking sheet and place in oven; preheat oven to
450 degrees. While oven is heating, whisk together
egg and egg whites, 1 tablespoon cheese, milk, 1/4
teaspoon salt, and a pinch of pepper. In a small
skillet, heat 1/4 teaspoon oil over medium; add
shallot and cook until softened, about 2 minutes.
Add spinach; cook until wilted, about 2 minutes.
Season with salt and pepper. Stir spinach into egg
mixture.
Remove heated dish from oven and coat with cooking
spray. Immediately pour in egg mixture and top
with 1 tablespoon cheese. Bake until frittata is
puffed up and golden brown, about 15 minutes. Toss
greens with vinegar and 3/4 teaspoon oil; season
with salt and pepper. Serve frittata with salad.
Serving
Suggestions
You can add fresh herbs, chopped cooked vegetables, or cubed ham to this lightened-up frittata.
Originally Submitted
3/9/2010
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