Super-Fluffy and Light Florentine Frittata

Super-Fluffy and Light Florentine Frittata

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.6
  • Total Fat: 26.1 g
  • Cholesterol: 337.8 mg
  • Sodium: 348.9 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 25.4 g

View full nutritional breakdown of Super-Fluffy and Light Florentine Frittata calories by ingredient

Number of Servings: 4


    *3 tablespoons extra-virgin olive oil
    *2 cloves garlic, finely chopped
    *6 large egg yokes
    *10 large egg whites
    *One 10-ounce box frozen chopped spinach, thawed and wrung dry
    *1 cup ricotta cheese
    *1/2 teaspoon salt
    *1/2 teaspoon freshly ground pepper
    *Pinch nutmeg
    *1/2 cup freshly grated Romano or Parmesan Cheese


1. Preheat the oven to 400°. In a medium skillet, heat the EVOO, 3 turns of the pan. Add the garlic and cook until softened.
2. In a bowl, beat the egg whites until stiff peaks form. In another 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.
3. Transfer the frittata to the oven and bake until golden and fluffy, about 15 minutes. Sprinkle the Parmigiano-Reggiano all over the top and bake for 2 minutes. Cut into wedges and serve immediately.

Makes 4 servings.

This recipe's vegetables can be added to or switched out. I've had a lot of success with adding baby portabellas and scattering them all over the top before putting it in the oven. Delicious!

Number of Servings: 4

Recipe submitted by SparkPeople user UPTOWNRECLUSE.

Member Ratings For This Recipe

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    Very Good
    Delicious recipe. - 4/24/21

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    Added onion and some cubed sweet potato - 4/20/21

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    Fantastic! I love adding sliced onions to the bottom-- the caramelize in the oven! - 7/22/09

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    One of the best frittatas ever. - 4/11/08

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    Very Good
    YUM! - 4/26/07