Egg White & Spinach Frittata with Salsa Ranchera

Alex Stupak created this light, airy egg white frittata because he wanted to offer a brunch dish at Empellón Cocina that was healthy yet still delicious. To serve alongside, he makes a warm salsa ranchera (Spanish for "ranch-style sauce") by blending roasted tomatoes, garlic and jalapeños. Slideshow: Great Brunch Recipes Recipe from Food & Wine America's Greatest New Cooks 

Egg White & Spinach Frittata with Salsa Ranchera
Ready in 40 minutes, this healthy dish is served with warm salsa ranchera made by blending roasted tomatoes, garlic and jalapeños. Photo: © Christina Holmes
Total Time:
40 mins


  • 4 plum tomatoes

  • 2 cloves garlic (unpeeled)

  • 2 jalapeños

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground pepper

  • 1 white onion (small minced)

  • 5 ounces baby spinach

  • 12 egg whites (large lightly beaten)


  1. Preheat a large cast-iron skillet or griddle. Add the tomatoes, garlic cloves and jalapeños and roast over high heat, turning occasionally, until softened and charred in spots, about 12 minutes. Transfer to a plate to cool. Remove the stems and seeds from the jalapeños and add them to a blender along with the tomatoes. Peel the garlic and add it to the blender. Pulse to form a coarse salsa.

  2. Preheat the oven to 325°. In a medium saucepan, heat 1 tablespoon of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the salsa and simmer over mod­erately low heat for 15 minutes, stirring occasionally. Season with salt and pepper and keep warm.

  3. Meanwhile, in a large ovenproof nonstick or cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the spinach and cook over moderate heat, tossing, until just wilted, about 2 minutes. Pour the egg whites over the spinach and season with salt and pepper. Transfer the skillet to the oven and bake the egg whites for 12 to 15 minutes, until just set. Serve the frittata with the salsa.

Make Ahead

The salsa can be refrigerated for up to 5 days. Warm before serving.

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