Spinach Frittata with Salad

January is rapidly disappearing and I am sure a lot of people are still trying to maintain their New Years resolutions. I didn't really have any this year, but I am trying to stick to my low carb better eating deal that I started last fall. I started to get pretty bored with eggs until I realized I could make a fritatta and that it was actually really easy.

I found this recipe in my Everyday Food Light cookbook that my awesome sister got me.



Preheat your oven and get your casserole dishes in to heat up with the oven. Now we gather ingredients.


You need eggs, spinach, cheese, milk, egg whites, and shallot. For my salad I just used some romaine I already had with some home made balsamic vinaigrette. I cut this recipe in half because Tom despises eggs, even the thought of them makes him want to gag. Eggs are one thing that I don't think I will ever be able to persuade him to eat.


Combine your eggs, cheese, egg whites and milk. This is when I realized my mozzarella had mold in it, so I just used cheddar instead.


Looks even better in Pyrex. I had already chopped my shallots, so I am ready to cook.


Cook your shallots for a few minutes until softened.


Stir in your spinach. This looks like a lot but it will reduce down. Please note my dirty stove, this is real life over here in the Dining Alone kitchen.


Stir in the wilted spinach and shallots with the egg mixture.


Pull your casseroles out and spray them with the non stick spray and then pour in the eggs. The eggs immediately start to cook because of the pre-heated casserole dish. Get it back in the oven for about 15 minutes. Mine took a bit longer because I put it all in one dish.


Doesn't this look delicious, and it was so easy! Dress your greens and you are ready to eat.


I only served up half but it was super filling. I love having eggs for dinner but this would be great for breakfast or brunch as well.

Give me some other ideas for frittatas, this is a new favorite for me!