WHY IT’S LIGHT The whole eggs in these individual frittatas are supplemented with egg whites for fewer calories and less cholesterol. They still taste rich, though, thanks to a small amount of nutty Gruyère cheese. Customize the recipe by adding fresh herbs, chopped cooked vegetables, or even a bit of cubed ham to the egg mixture before baking.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Place four 8-ounce baking dishes on a rimmed baking sheet and transfer to oven; preheat oven to 450°F. While oven is heating, in a large bowl, whisk together whole eggs and egg whites, 14 cup cheese, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
Step 2
In a large skillet, heat 1 teaspoon oil over medium. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach; cook, tossing, until wilted, 3 to 5 minutes. Season with salt and pepper, and stir spinach mixture into egg mixture.
Step 3
Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dishes, dividing evenly, and top each with 1 tablespoon cheese. Bake until frittatas are puffed up and golden brown, about 15 minutes.
Step 4
Toss mesclun with vinegar and remaining tablespoon oil; season with salt and pepper. Serve frittatas on plates, with salad alongside.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 226
Step 7
Fat: 12.4g (3.7g Saturated Fat)
Step 8
Protein: 18.3g
Step 9
Carbohydrates: 12.1g
Step 10
Fiber: 4.1g
