Spinach, Basil And Cheese Frittata With Side Salad
1 large egg
2 large egg whites
2 tablespoons Gruyere cheese, grated
1 tablespoon Parmesan cheese, grated
2 teaspoons milk
1 tablespoon fresh basil, coarsely chopped
½ teaspoon lemon zest
Salt and pepper
2 teaspoons extra virgin olive oil
2 tablespoons shallots, minced
2 cups fresh baby spinach
2 cups salad greens
½ teaspoon Dijon mustard
1/4 teaspoon lemon juice
Preheat oven to 450°F.
Place a 6-8”cast iron skillet on a rimmed baking sheet and place in oven to preheat. Meanwhile, whisk together egg and egg whites, 1 tablespoon of Gruyere and all of Parmesan cheese, milk, basil, lemon zest, 1 teaspoon salt, and pinch of pepper, set aside.
In another small skillet, heat 1 teaspoon olive oil over medium heat, add minced shallots and cook until softened. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Cool slightly, then stir spinach into egg mixture.
Carefully remove preheated skilled from oven and coat with cooking spray. Immediately pour in egg/spinach mixture and top with 1 tablespoon Gruyere cheese. Bake until frittata is puffed up and golden brown, about 10-15 minutes. Remove from oven to cool slightly.
Then, toss salad greens with lemon juice, Dijon mustard and 1 teaspoon olive oil, season with salt and pepper. Serve frittata with prepared salad.