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.

Ingredients:

  • 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

Directions:

  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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