Arugula, Spinach, and Ricotta Frittata

I wish so badly that I could have captured a better picture of this Frittata because it was amazing. Made with half eggs and half egg whites and filled with nutritious arugula and spinach this frittata is hard to beat.


  • 4 eggs
  • 5 egg whites
  • 2 cups arugula
  • 2 cups spinach
  • 1/2 red onion
  • 1/2 cup part skim ricotta cheese
  • salt and pepper to taste
  • 4 tsp. olive oil


  1. Wilt spinach and arugula in 1 Tbsp water. Drain greens well and chop finely.
  2. Chop onion and place in oven proof skillet with 2 tsp. oil. Cook until translucent.
  3. Add greens back to skillet and add another 2 tsp. oil.
  4. Mix eggs and egg whites and add them to the skillet. Place ricotta in spoonfuls into the egg mixture. Cook over medium heat for 5 minutes.
  5. Transfer to 350 degree oven and cook for 8-10 minutes or until eggs are cooked thoroughly.


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