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Spinach Ricotta Frittata with Tossed Green Salad


  • 1 1/2 cups  baby spinach
  • 2 eggs plus 2 egg whites, whisked together
  • 1/3 cup  part-skim ricotta cheese
  • 2 cups  romaine lettuce
  • 2 tablespoons  pine nuts
  • 2 tablespoons  low-fat Italian dressing
  • Dash of salt and pepper
  • Cooking spray


1. Spray skillet with cooking spray and saute spinach for 2 minutes, until wilted.

2. Stir in eggs, ricotta, and salt and pepper.

3. Cook over medium heat without stirring for 4 minutes; then flip frittata and cook for an additional 2 minutes.

4. Serve with lettuce tossed with pine nuts and dressing.

From FitnessMagazine.com