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:
- 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.
- 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 at 200C until golden and fluffy, about 15 minutes.
- Sprinkle the parmesan all over the top and bake for 2 minutes.
- 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:
covered percent of daily need
