• 8 egg whites (1 cup)
  • 1 large egg
  • 1/3 skim milk
  • 1 T olive oil
  • 2 cloves minced garlic
  • 1 medium white onion, thinly sliced
  • 5 cups of baby spinach
  • 1/4 tsp sea salt and black pepper
  • Pinch of nutmeg
  • 2/3 cup low-fat ricotta cheese


Preheat oven to 375.

In a medium bowl, whisk together egg whites, egg, and skim milk till frothy; set aside.

Heat oil in a 10 in pan. Add garlic and onion and sauté for 3-4 minutes until softened. Add spinach to pan, and cook until wilted. Season with salt, pepper, and nutmeg.

Pour egg mixture into pan and drop ricotta by the Tbsp over top. Cook for 3 minutes until eggs begin to set on the bottom. Transfer pan to oven and bake for 8 min or until eggs are firm. (I didn’t place the eggs on the stove top. I simply add the spinach to the eggs mixed and placed in a round pan. Then add the ricotta to the top and bake in the oven till eggs were done.)