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Ricotta and Spinach Frittata is the perfect breakfast or brunch dish that is ready in 20 minutes.

Frittata in a pan topped with fresh ricotta, green spinach and basil

With fresh flavors of basil, spinach and Parmesan cheese.

Frittatas are one of those dishes that I like to make if I’m feeding more than 2 people. It’s an easy egg dish that cooks in the oven and you can pretty much add to it whatever ingredients you like. Just like an omelette but you don’t have to babysit it.

Frittata from above showing the pretty green swirls of spinach

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 (which turned into an heirloom tomato salad with croutons, see below) but what to have with it?  Something light to go well with the salad. A frittata!

Frittata additions

When it comes to additions to the frittata, mix it up. Add tomatoes, peppers, ham, bacon, anything you want. Make it your own. I also have a Sweet Potato and Sage Frittata that I love to make in the fall and winter months. 

Don’t you love seeing the spinach leaves throughout slice in the picture below? 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!

A slice of frittata with flecks of spinach inside and ricotta on the top

If you’ve made this Ricotta and Spinach Frittata, please rate the recipe and leave a comment below. I love to hear from my readers.

Heirloom Tomato Salad with Parmesan Basil Croutons

Yield: 6

Ricotta and Spinach Frittata

Frittata cooked in a pan with rounds of fresh ricotta and green spinach

An easy frittata with fresh ricotta, basil, spinach and Parmesan cheese. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 large eggs, room temperature
  • 1 1/3 cups (333 grams) + 1/2 cup (125 grams) 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 (60 grams) spinach
  • 2 large basil leaves, chopped for garnish

Instructions

  1. Preheat oven to 375°F/190°C.
  2. 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.
  3. To a 10-inch (25 cm), 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.
  4. 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.
  5. Remove and allow to cool slightly before serving, top with the chopped basil

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 123Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 252mgSodium 377mgCarbohydrates 2gFiber 0gSugar 1gProtein 9g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Breakfast