Skillet Crustless Garden Frittata
Fluffy baked eggs with wilted baby spinach, sun-dried tomatoes, and melted mozzarella, served alongside a balsamic-dressed baby arugula salad.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $3.52/serving
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Pescatarian
- Low-Calorie
- Low-Carb
- High-Protein
- Low-Sugar
Tags
- bake
- quick
- healthy
- savory
- classic
- rich
- fresh
Ingredients
- 8 eggs (large)
- 1.5 cup liquid egg whites
- 1 cup low-fat cottage cheese
- 1 cup shredded mozzarella cheese (part-skim)
- 4 cup baby spinach
- 0.25 cup sun-dried tomatoes (drained and chopped)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 4 cup baby arugula
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 375°F and lightly spray a 10-inch oven-safe nonstick skillet with nonstick cooking spray.
- In a blender or food processor, blend whole eggs, liquid egg whites, low-fat cottage cheese, Italian seasoning, and salt for 20 seconds until smooth and slightly frothy.
- Heat the skillet over medium heat, add fresh baby spinach and chopped sun-dried tomatoes, and toss for 1 to 2 minutes until spinach is just wilted.
- Pour the blended egg mixture evenly into the skillet over the vegetables. Scatter shredded mozzarella cheese across the top.
- Cook on the stovetop for 2 minutes until edges just begin to set, then transfer the skillet to the oven and bake for 14 to 15 minutes until puffed, golden, and center reaches 160°F.
- Toss fresh baby arugula with balsamic vinegar in a bowl. Slice the frittata into 4 wedges and serve alongside the dressed arugula salad.
Notes
Frittata slices reheat cleanly in the microwave or toaster oven without losing fluffiness.
Nutrition (per serving)
- Calories: 352
- Protein: 38 g
- Carbohydrates: 11.1 g
- Fat: 17.1 g
- Fiber: 2.2 g
- Sodium: 937 mg
- Saturated Fat: 6.2 g
- Sugar: 6.3 g
- Cholesterol: 357 mg