Spinach Frittata with Green Salad

• 4 large eggs plus 8 large egg whites
• 1/2 cup grated Gruyere cheese
• 3 tablespoons milk
• Coarse salt and ground pepper
• 1 tablespoon plus 1 teaspoon olive oil
• 2 small shallots, minced
• 5 ounces baby spinach (about 6 cups)
• Nonstick cooking spray
• 8 ounces mesclun (about 8 cups)
• 1 teaspoon sherry vinegar

1. Place four 8-ounce baking dishes on a rimmed baking sheet and transfer to oven; preheat oven to 450F.
2. While oven is heating, in a large bowl, whisk together whole eggs and egg whites, 14 cup cheese, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. In a large skillet, heat 1 teaspoon oil over medium.
4. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes.
5. Add spinach; cook, tossing, until wilted, 3 to 5 minutes.
6. Season with salt and pepper, and stir spinach mixture into egg mixture.
7. Remove baking sheet from oven and coat each dish with cooking spray.
8. Immediately pour egg mixture into dishes, dividing evenly, and top each with 1 tablespoon cheese.
9. Bake until frittatas are puffed up and golden brown, about 15 minutes.
10. Toss mesclun with vinegar and remaining tablespoon oil; season with salt and pepper.
11. Serve frittatas on plates, with salad alongside.
12. (Per Serving)
13. Calories: 226
14. Fat: 12.4g (3.7g Saturated Fat)
15. Protein: 18.3g
16. Carbohydrates: 12.1g
17. Fiber: 4.1g

eggs, gruyere cheese, milk, salt, olive oil, shallots, baby spinach, nonstick cooking spray, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/spinach-frittata-with-green-salad-387580 (may not work)