Onions are slowly caramelized golden and sweet on the stove, while fresh garlic lends its fragrance to slightly wilted spinach and sorrel. This luxurious frittata is dotted with ricotta and finished with a sprinkling of nutmeg. This recipe comes to us from Deirdre of Plan It Healthier.
- 4 eggs
- 2 tablespoons nonfat milk
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 pound spinach and sorrel, leaves washed & chopped
- 1/2 cup low fat ricotta cheese
- 1 tablespoon parmesan
- black pepper, to taste
- nutmeg, to taste
Beat the eggs together in a medium bowl. Add the milk and salt and mix thoroughly.
Place the oil in a non-stick skillet over medium heat. Add the onions and turn heat down to low. Cook the onions for about 8-10 minutes, or until the onions have caramelized.
Add the garlic, spinach and sorrel to the skillet. Sauté for 3-5 minutes, or until the greens begin to wilt and the garlic begins to become fragrant.
Pour the egg mixture over the greens and caramelized onions. Add dollops of ricotta, spaced evenly throughout the pan. Sprinkle with parmesan, pepper and nutmeg. Cover and cook for 8-10 minutes, or until the eggs are just cooked through.
Preheat the broiler.
Slide the nearly done frittata under the broiler for about 1 minute, or until the top has turned golden. Cut into 4 slices and enjoy.