Ricotta Frittata is ready in 20 minutes with fresh flavors of basil, spinach and Parmesan cheese. An easy and delicious breakfast, brunch, lunch or dinner.
Before the June gloom rolled in, we had a lovely warm weekend day and I was getting in the mood for summer. Heirloom tomatoes had just hit my supermarket so I knew that evening I wanted to make a tomato salad, but what to have with it? Something light to go well with the salad. A frittata!
As I was buying Parmesan cheese for the salad, ricotta caught by eye. So here’s how the menu shaped up, heirloom tomato salad with Parmesan basil croutons (recipe below) and a ricotta frittata with fresh basil (to complement the salad) and to give the frittata color and veggies, I mixed in fresh spinach.
When it comes to additions to the frittata, mix it up. Add tomatoes, peppers, ham, bacon, anything you want. Make it your own.
Don’t you love seeing the spinach leaves throughout slice? I was really happy at how this frittata turned out because I usually write a recipe first, but this time I winged it. What I was also happy about was the fact that I had lunches for the next couple of days. Double win!
If you’ve tried this Ricotta Frittata or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
- 8 large eggs, room temperature
- 1 1/3 cups + 1/2 cup ricotta
- 1 tablespoon freshly grated parmesan cheese
- 2 tablespoons fresh basil, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Small pinch fresh nutmeg
- 2 teaspoons unsalted butter
- 1 teaspoon olive oil
- 1 large shallot, finely chopped
- 2 cups spinach
- 2 large basil leaves, chopped for garnish
- Preheat oven to 375 degrees F.
- To a mixing bowl add the eggs,1 1/3 cups ricotta, parmesan, basil,salt, pepper and nutmeg, whisk well to combine. Don't be concerned if there is ricotta lumps. Set aside.
- To a 10-inch, oven-proof skillet add the butter oil over medium heat.
- Once melted and starts to bubble, add the shallot to the pan and cook until they start to soften.
- Add the spinach cook until it starts to wilt.
- Stir in the egg mix and mix well so the spinach is evenly distributed. Cook until the edges start to set, about 2 minutes.
- Transfer the frittata to the oven for 5 minutes until the top starts to set.
- After 5 minutes, remove from the oven and drop balls of the 1/2 cup ricotta around the top then return back to the oven for 15 minutes until puffed and set.
- Remove and allow to cool slightly before serving, top with the chopped basil
Amount Per Serving:Calories: 210 Saturated Fat: 7g Cholesterol: 250mg Sodium: 442mg Carbohydrates: 4g Protein: 14g