Fluffy Florentine Frittata

It’s hard to believe that this coming weekend is Labor Day already.  My how time is flying.  While it’s sad to say an unofficial goodbye to summer, I’m sure you are like me and welcome a 3-day weekend (if you get one, that is).  Long weekends always put me in the mood for brunch so I got started a little early and I’m bringing you some brunch foods to get you ready for the weekend.  Eggs, potatoes, fruit and a creamy smoothie are just what I have a mind.  Up first, Fluffy Florentine Frittata.

Egg whites are beat until fluffy and doubled in size before being folded into a mixture of yolks, spinach, and ricotta cheese.  The end result is a light, fresh frittata that is both filling and healthy.  A pinch of nutmeg brings out the flavor of the spinach and a topping of parmesan cheese adds a lovely salty bite.  I have to admit, I don’t often make any of Rachael Ray’s recipes and after making this recipe, I’m really not sure why.  This was one of the best frittatas I’ve ever had and it was so easy to make.  Beating the egg whites is the key to keeping this frittata light.  Frittatas have intimidated me before but no more.  I will use this recipe every time with all different kinds of veggies.

The ingredients:

In a medium skillet, heat the olive oil over medium heat and add the garlic.  Cook until softened.

In a bowl, beat the egg whites until stiff peaks form.

In another largers bowl, beat the egg yolks and stir in the spinach and ricotta cheese; season with the salt, pepper and nutmeg.

Fold in the egg whites.

Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.

Transfer the frittata to a 400°F preheated oven and bake until golden and fluffy, about 15 minutes.

Sprinkle the parmesan cheese over the top and bake for 2 minutes.  Cut into wedges and serve immediately.

Additions:  None

Omissions:  None


  • Part-skim ricotta cheese

Overall Rating:  Love It

Source:  EveryDay by Rachael Ray


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