Let’s be honest, my house isn’t the most delicious place to be when we’re on a diet and we’ve been doing the juicing thing. But I’m trying to get myself re-motivated in the kitchen and Bob might be making me just a little.

I found this low carb recipe, but I wanted to make it lower in fat (yolkless) and needed to adjust what I had (or didn’t have) in my house.

Spinach & Goat Cheese Egg White Frittata

• 12 egg whites
• 2 tbsp milk
• 1 lb fresh spinach
• 1 cup chopped onion
• 1 clove minced fresh garlic
• 1/3 cup parmesan cheese
• 4 oz goat cheese
• salt & pepper

Preheat to 400. I cooked down the spinach with a little water (no oil), but not to the point of soggy. Whisk the eggs, salt, pepper, garlic and milk with a fork. Throw everything else in the bowl with the egg, make sure to break up the goat cheese into tiny pieces. Spray a medium size casserole dish with cooking spray, dump everything in and bake for 25-30 minutes (check at 25 but mine took 30). Make sure the eggs are done, they’ll get a little browning on the top. The fresh cooked spinach will be somewhat moist, just make sure it’s not raw egg.

It’s delicious, and happens to be awesome slathered in salsa.