Serves 1| Hands-On Time: | Total Time:
- 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 the 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 more pepper (if desired).
- Per Serving
- Calories 164
- Fat 8g
- Sat Fat 4g
- Cholesterol 200mg
- Sodium 215mg
- Protein 16g
- Carbohydrate 6g
- Sugar 0.7g
- Fiber 1g
- Iron 1.5mg
- Calcium 172mg
What does this mean? See Nutrition 101 .
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.