2 Serves
35 Mins
Preheat your oven to 200°C. In an oven-proof skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant and softened.
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Vitamin E
7 mg / 15 mgVitamin K
221 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
5 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
10 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
321 µg / 400 µgCalcium
646 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
188 mg / 420 mgPhosphorus
1375 mg / 1,250 mgPotassium
2085 mg / 4,700 mgSodium
484 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
304 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
2347 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a clean mixing bowl, beat the egg whites using a whisk or electric mixer until stiff peaks form.
In a separate bowl, whisk together the egg yolks, spinach, and ricotta cheese. Season the mixture with salt, black pepper, and a pinch of nutmeg.
Gently fold the whipped egg whites into the spinach and ricotta mixture until just combined, being careful not to deflate the mixture.
Pour the egg mixture into the prepared skillet and cook over medium heat for 2 minutes until the edges are set.
Transfer the skillet to the preheated oven and bake for 15 minutes until the frittata is golden and fluffy.
Sprinkle the parmesan cheese over the top and bake for an additional 2 minutes. Remove from the oven, slice into wedges, and serve.
5
g50
g1
g
