Spinach Frittata

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Serves 1| Hands-On Time: | Total Time:

Ingredients

Directions

  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

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

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