Prep Time:5m cook time:12m Total Time:17m
8 egg whites
1 large egg
1/3 cup unsweetened almond milk
1 tbsp. coconut oil
2 cloves garlic, minced
1 medium onion, thinly sliced
4 cups baby spinach
Sea salt and Pepper to taste
Pinch ground nutmeg
2/3 cup low-fat ricotta cheese
1 tomato
Preheat oven to 190°C.
In a medium bowl, whisk together egg whites, egg and almond milk until frothy, set aside.
Heat oil in a 20cm non-stick frying pan on medium. Add garlic and onion and sauté for 3 to 4 minutes or until softened.
Add spinach to pan and cook, stirring until wilted.
Pour egg mixture into pan and sprinkle ricotta evenly over the top.
Arrange tomatoes in an overlapping pattern on top and season with salt, pepper and nutmeg.
Cook for 3 minutes, until eggs begin to set on the bottom. Transfer pan to oven and bake for 8 minutes or until eggs are firm. Cut frittata into 4 wedges and serve immediately.