Low Sodium Spinach Frittata
Delight in the wholesome goodness of a hearty breakfast or brunch with this Low Sodium Spinach Frittata! Packed with nutrient-rich fresh spinach, protein from a mix of whole eggs and egg whites, and the creamy touch of unsalted ricotta cheese, this recipe is both health-conscious and flavor-packed. The addition of vibrant red bell pepper and aromatic garlic brings a layer of depth, while dried oregano and fresh parsley create a refreshing herbaceous finish. Perfectly baked to golden perfection, this frittata is easy to prepare, taking just 40 minutes from start to table. Whether served warm or at room temperature, it’s an ideal low-sodium option for a satisfying and nutritious meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 2 large Egg whites
- 4 cups Fresh spinach
- 0.5 cup Unsalted ricotta cheese
- 0.5 medium, diced Red bell pepper
- 0.25 cup (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 2 teaspoons Olive oil
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh parsley
- 0.25 teaspoon Low sodium baking powder
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an oven-safe skillet or baking dish with 1 teaspoon of olive oil.
Heat the remaining 1 teaspoon of olive oil in a large nonstick skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 3-4 minutes until the vegetables are tender.
Add the fresh spinach to the skillet, stirring occasionally until wilted, about 2 minutes. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, egg whites, unsalted ricotta cheese, dried oregano, black pepper, chopped parsley, and low sodium baking powder until well combined and frothy.
Gently fold the sautéed spinach mixture into the egg mixture, ensuring all ingredients are evenly distributed.
Pour the mixture into the prepared oven-safe skillet or baking dish, smoothing the surface with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the frittata is set in the center and slightly golden on top.
Remove the frittata from the oven and let it cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 587 mg | 45% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
