Spinach and Cheese Frittatas

I've been wanting to make these for breakfast for a while now. Unfortunately, my husband is rarely home in the morning and neither am I. Since I had Monday off, I figured it would be nice for him to come home and have a hearty healthy breakfast.

Spinach and Cheese Frittatas

• 2 large eggs plus 4 large egg whites
• 4 tablespoons grated cheese, I used cheddar
• 2 teaspoons milk
• pinch of salt and pepper
• teaspoon olive oil
• 1 large shallot or 1/4 of a yellow onion, minced
• 1 clove garlic, finely minced or pressed
• 3-4 cups fresh spinach

To begin, preheat your oven to 450 F and place 2 ramekins (1 cup) or other ovenproof baking dish on a baking sheet and place in oven. While the oven is heating, mix together your eggs, salt + pepper, 2 tablespoons of cheese, and the milk. Set aside. In a small skillet cook your onion and garlic with 1 teaspoon of oil over medium-low heat until tender and fragrant. Mix in your spinach and let wilt. Once it has cooked down, combine the contents of the skillet into the bowl with the egg mixture. 

Remove baking sheet with ramekins from oven and give them a spray of Pam or other cooking spray. Immediately pour your egg mixture equally into each ramekin and top with a sprinkle more of cheese. Bake in the oven for about 15 minutes, or until the egg mixture has puffed up and become golden brown. Make sure you cook it long enough to get the eggs firm so they wont be soupy at the bottom, but careful not to overcook. Serve immediately.

You can see they were nice and fluffy right out of the oven, and within a matter of minutes fell down to this size:

I served mine with a side of ketchup and avocado, hope you enjoy!