We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese. While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up. Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally! I looked through the oven window only to see my cute little frittatas puffing up like a souffle. All without the beating of egg whites. How about that!
The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire. Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings. The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine.
- 1 egg
- 2 egg whites
- 2 tablespoons grated aged cheese, such as Gruyere, divided
- 1 tablespoon skim milk
- 1 teaspoon olive oil
- ½ shallot, minced
- 1½ cups fresh baby spinach
- ¼ teaspoon dried oregano (or your favorite herb mix)
- pinch of crushed red pepper flakes, to taste
- Salt and pepper to taste
- Cooking spray
- Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven. Preheat oven to 450 degrees.
- While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper. Set aside.
- Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add shallots and cook until softened (2 to 3 minutes). Add spinach and cook until wilted (about 3 minutes), stirring occasionally.
- Add spinach mixture to egg mixture.
- Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Serve immediately.
Adapted from Everyday Food Light