Join our community of Solution Seekers!

Spinach Frittata

Place setting
Click a Star to Rate This Recipe
Serves 1| Hands-On Time: | Total Time:



  1. Heat oven to 350° F.
  2. 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.
  3. 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.
  4. 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).
February, 2007

Nutritional Information

  • 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 .

Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.