Spinach, Basil And Cheese Frittata With Side Salad

Spinach, Basil And Cheese Frittata With Side Salad

Spinach, Basil And Cheese Frittata With Side Salad

10 min
15 min

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 Balducci's Extra Virgin Olive Oil

2 tablespoons shallots, minced

2 cups fresh baby spinach

Cooking spray

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.