Ricotta & spinach frittata
Enjoy a delicious and healthy Ricotta & Spinach Frittata made with fresh spinach, creamy ricotta cheese, and seasoned with garlic, dill, and black pepper. Perfect for breakfast or brunch, it pairs wonderfully with whole-wheat bread for a balanced meal. Easy to prepare and packed with nutrients!
- 30 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.91g | 8% |
| Sugar 2.74g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.02g | 13% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 210ug | 24% |
| Choline 230mg | 42% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.42mg | 33% |
| Vitamin B3 1.72mg | 11% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.72ug | 30% |
| Vitamin C 8mg | 9% |
| Vitamin E 1.33mg | 9% |
| Vitamin K 110ug | 94% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 2.42mg | 22% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 380mg | 11% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 290mg | 20% |
| Zinc, Zn 1.92mg | 17% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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