Fluffy frittata with spinach

Fluffy frittata with spinach is a gluten free recipe with 4 servings. This main course has 279 calories, 20g of protein, and 20g of fat per serving. For $1.55 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 7 people were impressed by this recipe. Head to the store and pick up parmesan, olive oil, ground pepper, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 71%. Fluffy Bacon-Cheese Frittata, Fluffy Gluten Free Spinach Cheese Biscuits, and Fluffy, Light & Yummy: Spinach & Blue Cheese Souffle are very similar to this recipe.

Servings: 4

 

Ingredients:

8 eggs, separated

2 cloves garlic, finely chopped

½ tsp ground pepper, freshly ground

3/4 teaspoon nutmeg

1 ½ Tbs olive oil

1/3 cup parmesan

½ cup ricotta cheese

1/4 teaspoon salt

140 g fresh spinach, cleaned, blanched, well-drained and chopped

140g frozen chopped spinach, thawed and wrung dry or

Equipment:

frying pan

bowl

oven

Cooking instruction summary:

  1. In a medium oven-proof skillet heat the olive oil, add the garlic and cook until softened.
  2. In a glass or metal 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.
  3. Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.
  4. Transfer the frittata to the oven and bake at 200C until golden and fluffy, about 15 minutes.
  5. Sprinkle the parmesan all over the top and bake for 2 minutes.
  6. Cut into wedges and serve immediately.

 

Step by step:


1. In a medium oven-proof skillet heat the olive oil, add the garlic and cook until softened.In a glass or metal 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.

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

3. Transfer the frittata to the oven and bake at 200C until golden and fluffy, about 15 minutes.

4. Sprinkle the parmesan all over the top and bake for 2 minutes.

5. Cut into wedges and serve immediately.


Nutrition Information:

Quickview
279 Calories
19g Protein
20g Total Fat
5g Carbs
21% Health Score
Limit These
Calories
279
14%

Fat
20g
31%

  Saturated Fat
7g
47%

Carbohydrates
5g
2%

  Sugar
0.89g
1%

Cholesterol
348mg
116%

Sodium
485mg
21%

Get Enough Of These
Protein
19g
39%

Vitamin K
342µg
326%

Vitamin A
7242IU
145%

Selenium
34µg
49%

Folate
181µg
45%

Vitamin B2
0.62mg
37%

Manganese
0.72mg
36%

Phosphorus
318mg
32%

Calcium
285mg
29%

Vitamin C
20mg
24%

Vitamin E
3mg
21%

Iron
3mg
21%

Magnesium
74mg
19%

Vitamin B12
0.99µg
16%

Vitamin B6
0.33mg
16%

Potassium
562mg
16%

Vitamin B5
1mg
15%

Zinc
2mg
14%

Vitamin D
1µg
12%

Copper
0.18mg
9%

Fiber
1g
7%

Vitamin B1
0.1mg
7%

Vitamin B3
0.65mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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