Spinach Frittata

I love the FOOD Everyday magazine from Martha Stewart. The recipes are usually easy, with a few ingredients and turn out with great results! This recipe was no exception... it is out of the January/February 2010 issue.

This recipe is for 1 (I doubled the recipe and put in 3 ramekins)

• 1 large egg plus 2 large egg whites
• 2 tablespoons grated Gruyere Cheese
• 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

Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450. While oven is heating, whisk together egg and egg whites, 1 tablespoon salt, and pinch of pepper. In a small skillet, heat 1/4 teaspoon oil over medium heat, 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 minute.

This is a great way to get your husband to eat spinach!!