Saturday, November 10, 2007

Spinach Fritatta


Prep/Total Time: 20 minutes
Yield: 4 servings

3 tablespoons olive oil
2 cloves garlic, finely chopped
8 large eggs, separated
One 10-ounce box frozen chopped spinach, thawed and wrung dry
1 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Pinch nutmeg
1/2 cup grated Parmesan cheese

Preheat the oven to 400°. In a medium skillet, cook the garlic in oil until tender. In a bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks and stir in the spinach and ricotta cheese; season with the salt, pepper and nutmeg. Fold in the egg whites.

Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.

Transfer the frittata to the oven and bake until golden and fluffy, about 15 minutes. Sprinkle the cheese all over the top and bake for 2 minutes.

Tips and Tricks
Be sure to use an oven safe skillet! An easy way to wring spinach dry is to put it into a potato ricer and press the liquid out of it. This recipe works well as breakfast OR dinner!
Make It Healthier
Reduce amount of Parmesan cheese. Omit salt. Use reduced-fat ricotta.
How Kids Can Help
Older kids can beat the egg whites.

2 comments:

Lisa said...

Hey, quick question. I just can't "do" frozen spinach. Can you substitute fresh? I love fritatta's.

MommyK said...

I don't see why not, but you should probably cook it in a skillet in a little bit of oil first to wilt it. And of course, wash it well to remove the grit.