Ricotta & spinach frittata
The Ricotta & Spinach Frittata combines creamy ricotta cheese with fresh spinach, scallions, and garlic, creating a nutritious dish baked to perfection. Ideal for breakfast or brunch, this frittata is easy to prepare and packed with flavour.
Cook time 20 min
Prep time 15 min
Ingredients:
2 tsp olive oil1/2 cup scallions
2 garlic cloves
3 cups spinach
1/2 cup ricotta cheese
5 eggs
1 tbsp dill
1 tsp black pepper
4 slices whole-wheat bread
The Ricotta & Spinach Frittata is a delightful combination of fresh ingredients that create a nutrient-rich and flavorful dish. This recipe marries the creamy texture of ricotta cheese with the earthy taste of spinach, balanced by aromatic scallions and garlic. Perfect for breakfast, brunch, or a light dinner, this frittata is also an excellent way to incorporate more vegetables into your diet.
Instructions:
- Preheat your oven to 375°F (190°C).
- Finely chop 1/2 cup of scallions.
- Mince 2 cloves of garlic.
- Roughly chop 3 cups of fresh spinach.
- Pat the spinach dry to remove any excess moisture.
- Heat 2 tsp of olive oil in an oven-safe nonstick skillet over medium heat.
- Add the chopped scallions and minced garlic to the skillet. Sauté for about 2-3 minutes until they are fragrant and softened.
- Add the chopped spinach to the skillet. Cook for another 2-3 minutes until the spinach has wilted. Remove the skillet from the heat.
- In a large mixing bowl, combine the beaten eggs, 1/2 cup of ricotta cheese, 1 tbsp of chopped fresh dill, and 1 tsp of black pepper. Mix thoroughly.
- Pour the egg mixture over the cooked vegetables in the skillet.
- Stir gently to ensure the vegetables and eggs are evenly distributed.
- Place the skillet in the preheated oven.
- Bake the frittata for 20-25 minutes, or until the eggs are set and the top is lightly golden. To check if it's done, insert a knife into the center of the frittata; if it comes out clean, it's ready.
- Remove the skillet from the oven and let the frittata cool for a few minutes.
- Cut the frittata into wedges and serve with slices of toasted whole-wheat bread on the side.
With its delicious blend of flavors and simple preparation, the Ricotta & Spinach Frittata can easily become a staple in your meal rotation. Enjoy it with a side of whole-wheat bread for a complete and satisfying meal. Whether you're cooking for yourself or serving guests, this recipe is sure to impress and nourish.
Ricotta & spinach frittata FAQ:
Bake the frittata for 20-25 minutes at 375°F (190°C). It’s done when the eggs are set and the top is lightly golden.
Insert a knife into the center of the frittata; it should come out clean if the frittata is fully cooked. If it has residue on the knife, bake it a few more minutes.
Yes, store leftover frittata in the refrigerator in an airtight container for up to 3-4 days. Reheat in the oven or microwave before serving.
You can use cottage cheese or a vegan ricotta alternative if you prefer. Adjust the seasoning as needed since these may have different flavors.
An oven-safe nonstick skillet that is 10-12 inches in diameter works well for this frittata, allowing for even cooking and easy slicing.
Tips:
- Make sure to thoroughly wash and drain the spinach to avoid excess moisture in the frittata.
- Whisk the eggs well to incorporate air and achieve a fluffy texture.
- Use a non-stick or well-seasoned cast-iron skillet to prevent the frittata from sticking and to ensure even cooking.
- Cooking the scallions and garlic first enhances their flavors before adding the other ingredients.
- Feel free to experiment with additional herbs such as parsley or basil for extra flavor.
- To achieve a golden-brown top, place the skillet under the broiler for the last few minutes of cooking.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 16g
Carbohydrates 20g
Fiber 2.91g
Sugar 2.74g
Fat 12g
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