Breakfast Spinach Frittata - Martha Stewart

Ingredients

• 4 Large Eggs (room temperature)
• 8 Egg Whites (about 8 large egg whites, room temperature)
• 3 tsp Whole Milk (low‑fat preferred)
• 1 tsp Olive Oil (extra‑virgin, for sautéing)
• 2 Small Shallots (minced)
• 6 cups Baby Spinach (about 5 oz, one 5‑oz package, washed and dried)
• 4 tbsp Gruyère Cheese (finely grated, divided (1 tbsp per ramekin + 1 tbsp for topping))
• 1/2 tsp Salt (kosher or sea salt)
• 1/4 tsp Black Pepper (freshly ground)
• 2 cups Mixed Greens (any salad mix, washed and dried)
• 1 tsp Cherry Vinegar (for salad dressing)
• 1 tsp Olive Oil (extra‑virgin, for salad dressing)

Instructions

1. Preheat Oven

   Set the oven to 450°F and allow it to preheat while you prepare the frittatas.

   Time: PT5M

   Temperature: 450°F

2. Whisk Egg Mixture

   In a mixing bowl, whisk together 4 whole eggs, 8 egg whites, and 3 teaspoons of milk until fully combined.

   Time: PT5M

3. Sauté Shallots

   Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced shallots and cook for about 2 minutes, until translucent.

   Time: PT2M

4. Wilt Spinach

   Add the 6 cups of baby spinach to the skillet, sprinkle with a pinch of salt and 1/4 teaspoon pepper, and sauté for 3 minutes until wilted and most of the liquid has evaporated.

   Time: PT3M

5. Combine Veggies with Egg Base

   Transfer the sautéed shallots and spinach to the egg mixture. Stir in 1 tablespoon of grated Gruyère cheese until evenly distributed.

   Time: PT2M

6. Prepare Ramekins

   Lightly spray four ramekins with vegetable spray (or brush with a little olive oil).

   Time: PT1M

7. Fill Ramekins

   Divide the egg‑vegetable mixture evenly among the four ramekins. Sprinkle an additional 1 tablespoon of grated Gruyère on top of each.

   Time: PT3M

8. Bake

   Place the ramekins on a baking sheet and bake in the preheated oven for 15 minutes, or until the tops are puffed and lightly golden.

   Time: PT15M

   Temperature: 450°F

9. Prepare Simple Salad

   In a salad bowl, toss 2 cups mixed greens with 1 teaspoon cherry vinegar, 1 teaspoon olive oil, a pinch of salt, and a pinch of pepper.

   Time: PT3M

10. Serve

    Remove the frittatas from the oven, let them rest for 2 minutes, then serve each with a portion of the dressed salad.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

2 g

Fat

12 g

Fiber

1 g