One of my absolute favorite things about weekends are Sunday morning breakfasts. Sundays are the only day of the week that I can test out new breakfast recipes and take pictures while I am cooking (it gets dark out so early during the winter when I cook during the week). I tend to wake up before my husband and if he’s lucky (and he usually is), I let him sleep in until breakfast is almost ready. This fritatta is a recent success of one such Sunday. It’s got eggs and it’s got cheese. Three cheeses to be exact, and even a veggie or two. What more could you ask for in a delicious breakfast?!
This recipe was adapted from Joanne Lusted’s in Clean Eating Magazine, February 2012.
Three Cheese Spinach Fritatta
Yield 4 servings
- 1 cup egg whites
- 1 large egg
- 1/3 cup skim milk
- 1 tablespoon olive oil
- 2 clove garlic, minced
- 1 medium white onion, thinly sliced
- 4 cups baby spinach
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- pinch ground nutmeg
- 1/2 cup ricotta cheese
- 1/4 cup feta crumbles
- 1/4 cup goat cheese crumbles
- Preheat your oven to 375F.
- In a medium bowl, whisk together the egg whites, the egg, and the skim milk until it’s all frothy.
- Heat the oil in a 10-inch nonstick frying pan on medium heat. Add the garlic and onion and sauté it for 3 to 4 minutes, until it’s softened.
- Add the spinach to the pan (in batches if necessary) and cook, stirring frequently, until it’s wilted. Season it with salt, pepper, and nutmeg.
- Pour the egg mixture into the pan. Drop ricotta dollops over the top and evenly sprinkle the feta and goat crumbles.
- Cook for 3 minutes, until the eggs begin to set on the bottom. Then transfer the pan to the oven and bake it for 8 minutes or until the eggs are firm.
- Cut the frittata into 4 wedges and serve right away!