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Spinach Frittata with Green Salad

60

This easy meal for one is perfect on busy weeknights when you want something light and healthy.

  • Servings: 1

Source: Everyday Food, January/February 2010

Ingredients

  • 1 large egg plus 2 large egg whites
  • 2 tablespoons grated aged cheese, such as Gruyere
  • 2 teaspoons whole milk
  • Coarse salt and ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1/2 small shallot, minced
  • 1 1/2 cups baby spinach
  • Nonstick cooking spray
  • 2 cups salad greens
  • 1/4 teaspoon cider, sherry, or red-wine vinegar

Directions

  1. Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, teaspoon salt, and pinch of pepper. In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.

  2. Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper. Serve frittata with salad.

Cook's Notes

You can add fresh herbs, chopped cooked vegetables, or cubed ham to this lightened-up frittata.

Reviews Add a comment

  • MS11059648
    26 FEB, 2014
    Ditch the salt, wayyyy too much it HAD to have been a type-O. Season with salt and pepper to your liking is what i'm sure they meant to say..(haha). Delicious though, and super easy!
    Reply
  • LLF342
    14 MAY, 2013
    HEY MARTHA STEWART PEOPLE DO YOU EVER READ THESE REVIEWS? TOOOOO SALTY. Some people don't check all the comments and there is a huge mistake in the instructions. TOO MUCH SALT. PLEASE CHANGE NOW. I had to eat it anyways since I can't afford to throw out good ingredients. It might be good but who can tell when you can't taste the cheese eggs or spinach? No stars yet!
    Reply
  • Scout
    9 JUN, 2012
    This was so salty that my husband and I could not eat it. There must be a misprint in this recipe. Very disappointing.
    Reply
  • Ana89403
    21 JAN, 2012
    This was really easy to whip up and tasty, but I found the teaspoon of salt the recipe called for was way to salty! I will scale back on the sodium, I think 1/8 tsp would work for my taste.
    Reply
  • Ana89403
    21 JAN, 2012
    This was really easy to whip up and tasty, but I found the teaspoon of salt the recipe called for was way to salty! I will scale back on the sodium, I think 1/8 tsp would work for my taste.
    Reply
  • MS10051264
    5 FEB, 2011
    OK, I give up.
    Reply
  • MS10051264
    5 FEB, 2011
    Not sure why most of my previous comment didn't show up. What I meant to say was that I agree that this was very easy
    Reply
  • MS10051264
    5 FEB, 2011
    I agree that this was very easy
    Reply
  • MarthaandMeBlogger
    8 JUL, 2010
    This was easy and very good. You can see my resutls here: http://marthaandme.wordpress.com/2010/02/16/martha-mondays-spinach-frittata/
    Reply