Individual Spinach Frittatas

We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese.  While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up.  Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights - literally!  I looked through the oven window only to see my cute little frittatas puffing up like a souffle.  All without the beating of egg whites.  How about that!

The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire.  Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings.  The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine. 


Individual Spinach Frittata
Amount below yields 1 serving

Ingredients:

1 egg
2 egg whites
2 tablespoons grated aged cheese, such as Gruyere, divided
1 tablespoon skim milk
1 teaspoon olive oil
1/2 shallot, minced
1 1/2 cups fresh baby spinach
1/4 teaspoon dried oregano (or your favorite herb mix)
pinch of crushed red pepper flakes, to taste
Salt and pepper to taste
Cooking spray

Directions:

1. Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven.  Preheat oven to 450 degrees.
2. While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper.  Set aside.
3. Spray a non-stick skillet with cooking spray and heat over medium heat.  Add shallots and cook until softened (2 to 3 minutes).  Add spinach and cook until wilted (about 3 minutes), stirring occasionally. 
4. Add spinach mixture to egg mixture.
5. Remove baking sheet from oven and coat each dish with cooking spray.  Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese.  Bake until frittata is puffed up and golden brown, about 15 minutes.  Serve immediately.

Adapted from Everyday Food Light