WHY IT’S LIGHT The whole eggs in these individual frittatas are supplemented with egg whites for fewer calories and less cholesterol. They still taste rich, though, thanks to a small amount of nutty Gruyère cheese. Customize the recipe by adding fresh herbs, chopped cooked vegetables, or even a bit of cubed ham to the egg mixture before baking.

　　

Ingredients

Serves 4

　　4 large eggs plus 8 large egg whites

　　1/2 cup grated Gruyère cheese

　　3 tablespoons milk

　　Coarse salt and ground pepper

　　1 tablespoon plus 1 teaspoon olive oil

　　2 small shallots, minced

　　5 ounces baby spinach (about 6 cups)

　　Nonstick cooking spray

　　8 ounces mesclun (about 8 cups)

　　1 teaspoon sherry vinegar

　　

Step 1

Place four 8-ounce baking dishes on a rimmed baking sheet and transfer to oven; preheat oven to 450°F. While oven is heating, in a large bowl, whisk together whole eggs and egg whites, 14 cup cheese, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper.

　　

Step 2

In a large skillet, heat 1 teaspoon oil over medium. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach; cook, tossing, until wilted, 3 to 5 minutes. Season with salt and pepper, and stir spinach mixture into egg mixture.

　　

Step 3

Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dishes, dividing evenly, and top each with 1 tablespoon cheese. Bake until frittatas are puffed up and golden brown, about 15 minutes.

　　

Step 4

Toss mesclun with vinegar and remaining tablespoon oil; season with salt and pepper. Serve frittatas on plates, with salad alongside.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 226

　　

Step 7

Fat: 12.4g (3.7g Saturated Fat)

　　

Step 8

Protein: 18.3g

　　

Step 9

Carbohydrates: 12.1g

　　

Step 10

Fiber: 4.1g

　　Everyday Food: Light