Thursday, February 25, 2010

spinach frittata... 25 minutes

the goods:

(for one frittata, multiply as many times as needed)
1 large egg plus 2 large egg whites
2 tablespoons Gruyere cheese, grated
2 teaspoons whole milk
1 teaspoon extra-virgin olive oil
1/2 shallot, minced
1 and 1/2 cups baby spinach

Place 1-cup ovenproof baking dish (as many as needed) 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, 1/8 teaspoon salt, and a pinch of pepper.

In a skillet, heat 1 teaspoon olive 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.

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, 15 minutes. Serve with a green salad.