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  • 1 large egg plus 2 large egg whites
  • 2 tablespoons grated aged cheese such as Gruyere
  • 2 teaspoons whole milk
  • Coarse salt and ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1/2 small shallot minced
  • 1 1/2 cups baby spinach
  • Nonstick cooking spray
  • 2 cups salad greens
  • 1/4 teaspoon cider sherry, or red-wine vinegar


  • Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven.
  • Preheat oven to 450 degrees.
  • While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, teaspoon salt, and pinch of pepper.
  • In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes.
  • Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper.
  • Stir spinach into egg mixture.
  • Remove heated dish from oven and coat with cooking spray.
  • Immediately pour in egg mixture and top with 1 tablespoon cheese.
  • Bake until frittata is puffed up and golden brown, about 15 minutes.
  • Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper.
  • Serve frittata with salad.

From MarthaStewart.com