Fluffy frittata with spinach
If you have about 45 minutes to spend in the kitchen, Fluffy frittata with spinach might be an outstanding gluten free, primal, and ketogenic recipe to try. One portion of this dish contains about 20g of protein, 20g of fat, and a total of 281 calories. For $1.48 per serving, this recipe covers 26%
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 8 eggs
- 2 cloves garlic
- 0.5 tsp ground pepper
- 0.75 teaspoon nutmeg
- 1.5 Tbs olive oil
- 0.33333334 cup parmesan
- 0.5 cup ricotta cheese
- 0.25 teaspoon salt
- 140 g spinach
- 140 g spinach
Instructions
- 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.