Fluffy spinach frittata

Name: Fluffy spinach frittata
Total time: 45 min
Yield: 4 servings
Ingredients: 8 free range eggs; 2 cloves garlic; 0.5 tsps black pepper; 0.75 tsps ground nutmeg; 1.5 Tbs olive oil; 33.33 g parmigiano reggiano; 124 g ricotta salata; 0.25 tsps salt; 140 g spinach; 140 g frozen spinach

Fluffy frittata with spinach is a gluten-free, primal, and ketogenic recipe that takes about 45 minutes to make. It is rich in vitamins and minerals, covering 26% of your daily requirements. This dish works well as a budget-friendly main course and serves 4. Try it for a satisfying meal option.

Ingredients

free range eggs

garlic

2 cloves

black pepper

0.5 tsps

ground nutmeg

0.75 tsps

olive oil

1.5 Tbs

parmigiano reggiano

33.33 g

ricotta salata

124 g

salt

0.25 tsps

spinach

140 g

frozen spinach

140 g

Method

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.

Nutrition:

281 kcal

Carbs

5 g

Fat

20 g

Protein

19 g

Share recipe: