This frittata puffs up like a souffle, which makes for an impressive presentation. While this recipe is written 'for one' it can easily be multiplied to serve more.
Ingredients
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
Instructions
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.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/03/06/individual-spinach-frittatas/