Easy Spinach and Ricotta Frittata Recipe

Frittatas frequently find themselves on our breakfast and brunch menus in my never ending effort to add loads of fresh vegetables to our meal plans.  This morning's spinach and ricotta frittata makes the perfect breakfast or a meatless lunch when I have leftovers from the weekend.  Sometimes I even make an extra frittata on Sunday to use as quick, re-heatable busy weekday breakfasts or lunches.  It is also a great way to use up a random lot of baby spinach that I had forgotten was hanging out in the veggie drawer!  What is my recipe for an easy spinach and ricotta frittata?

Ingredients for a Spinach and Ricotta Frittata

2 Tbsp Extra Virgin Olive Oil, I use Pompeian or an organic olive oil from Whole Foods 

1 Large Yellow Onion, Diced

10 oz Baby Spinach leaves with stems removed

Dash of Ground Nutmeg or Grind a Dash from a Whole Nutmeg

5 Large Eggs

1/4 c. Grated Parmesan Cheese, like BelGioioso or Kraft

1/2 c. Ricotta Cheese, I use a part-skim Ricotta like Frigo

Salt & Pepper  

Instructions for a Spinach and Ricotta Frittata

Preheat the oven. Preheat oven to 350°F.  

 

Some people cook a frittata entirely on the stop top.  They allow the bottom of the frittata to set--then they flip it to cook the top.  No matter how great my non-stick pan is--or how much oil I use--I wreck the frittata if I try to flip it.  It sticks, it over browns and looks like an egg scramble!  Instead of flipping--I cook it on the stove top until the bottom sets and then pop it into the over to finish off the top.  If you are comfortable flipping the frittata to cook both sides--you can skip the oven preheating and simply flip and cook on the stovetop!  If not, preheat the oven to 350 and try my method.

Sauté the vegetables. Heat the oil in an oven-safe, 12-Inch frying pan over medium heat until hot. Avoid over heating the oil.  Add the onion and sauté for 3-5 minutes; add spinach if using, and sauté until all vegetables are tender. Add a dash of nutmeg, stir and cook for another minute. Remove the spinach mixture from the heat and spread evenly across the frying pan.

Prepare the egg mixture. In a small mixing bowl, whisk together the eggs, ricotta cheese, Parmesan cheese and a dash of salt and pepper.  I have had spinach and ricotta frittatas where the ricotta is just dolloped by tablespoonfuls over the top of the frittata.  I prefer to whisk the eggs and cheeses together so that the flavors and textures are consisted throughout the dish.

 

I often use store brand Parmesan cheese--but, I prefer a higher quality Parmesan cheese when using it with an egg dish or a dish with few ingredients.  BelGioioso is one of my favorite brands that our local grocery store carries in the refrigerated section near in the pasta aisle. 

Build the Frittata. Pour the egg mixture evenly over the veggie filling.

Cook the Frittata. Cook on the stove top over medium heat until the eggs are nearly set, about 3-5 minutes. Place frittata into the preheated oven and bake until the eggs are set through approximately another 10 minutes. 

 
Slice and serve. Cut the frittata into wedges and serve. Serve with mixed fruit, juice, and a multi-grain toast.

 Download and print the recipe here!