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!
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