My Ricotta and Spinach Frittata makes a quick and elegant breakfast or brunch. Serve it warm, at room temperature, or straight from the fridge—it’s delicious any way you slice it. Fresh basil, sweet shallot, spinach, creamy ricotta, and nutty Parmesan come together to create a colorful, light and tasty meal.

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


This frittata has been a go-to recipe here since 2016 – perfect for Lacto-Ovo vegetarians (or lacto-vegetarians). I’ve recently given it a few updates along with a video.

Table of Contents


What is a Frittata?

Italian-style omelets (or omelettes depending on what part of the world you’re in) are typically served for breakfast or brunch and act as a blank canvas you can easily customize—perfect for using up leftovers. Just check out my Sweet Potato and Sage Frittata which is perfect for the cooler months.

Unlike the delicate, traditional French omelet, which is cooked entirely on the stovetop, frittatas are thicker and more substantial. You start them on the stovetop and finish them in the oven. A closer comparison would be the Spanish omelet (Spanish tortilla), which is also thick but cooked entirely on the stove and flipped in the pan.

Frittata from above showing the pretty green swirls of spinach

Egg Preparation Tips

  • Serving size: Allow 2 eggs per person as a general rule.
    Egg temperature: Use room temperature eggs because they whisk much easier than cold eggs and cook more evenly.
    How to get a softer, lighter texture: While not traditional, adding 1 teaspoon of whole milk per egg lightens the texture. Note that for this specific recipe, the milk is replaced by ricotta.
    The perfect salt ratio: Use roughly ⅛ teaspoon of salt per egg so you don’t have to guess the seasoning.

How to Handle Frittata Fillings

  • Pre-cook watery vegetables: Always cook high-moisture vegetables like zucchini, peppers, or mushrooms beforehand. Otherwise, they will release water and make your frittata soggy.
    Avoid fresh tomatoes: Skip ingredients like fresh tomatoes entirely because they are too difficult to cook down to remove excess moisture.
    Fully cook raw meats and aromatics: Onions, potatoes, bacon, or sausage must be fully cooked before adding them to the eggs. The frittata does not bake long enough for raw ingredients to cook through.
    Mix before pouring: Combine all of your prepared fillings and eggs in a large bowl first to ensure an even distribution throughout the pan.

Why Add Nutmeg

The secret ingredient: Nutmeg adds a warm, subtly sweet, and earthy note to a Ricotta and Spinach Frittata. It enhances the overall richness and pairs beautifully with the dairy in the cheeses without overpowering the dish.

Choosing the Right Pan

Ricotta in a Frittata

Whole milk ricotta adds a lovely creamy texture and contains less moisture than lower-fat versions. Less moisture helps prevent the dish from becoming soggy.

The best pan style: Use an ovenproof, nonstick skillet with sloped sides so the frittata easily slides out. Avoid stainless steel and cast iron pans.
Pan sizing guide: Match your pan size to your egg count. Use an 8-inch (20 cm) pan for 8 eggs, or a 10-inch (25 cm) pan for 10 eggs.
Controlling thickness: A smaller pan makes a thicker frittata. For example, cooking 8 eggs in a 10-inch pan will result in a much thinner frittata than cooking 10 eggs in that same pan.

Cooking Techniques

Keep the stove heat low: Cooking over high heat causes the eggs to set too quickly and cook unevenly.
Stir like scrambled eggs: When you first pour the eggs into the pan, stir them continuously with a rubber spatula. This technique lightens the texture, stops the release of excess liquid, and helps the eggs set evenly.
Bake on the top rack: Always place the pan on the upper ⅓ of your oven. Because the bottom of the frittata is already in direct contact with the hot pan, the top needs that closer, direct oven heat to finish cooking.
How to check for doneness: Gently shake the pan. The frittata is perfectly done when it no longer jiggles and the top looks completely matte rather than shiny

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


Frittata additions

When it comes to frittata add-ins, mix it up! Add tomatoes, bell peppers, ham, bacon—anything you like. Make it your own, the possibilities are almost endless.

If you’ve made my Ricotta and Spinach Frittata, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

Frittata cooked in a pan with rounds of fresh ricotta and green spinach
5 from 29 reviews

Ricotta and Spinach Frittata

Janette
An easy frittata with fresh ricotta, shallots, basil, spinach and Parmesan cheese. 
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 5
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Video

Ingredients
 

  • 2 teaspoons unsalted butter
  • 3 teaspoons olive oil
  • ½ cup (50 grams) 1 large shallot, finely chopped
  • 2 handfuls of baby spinach
  • 10 large eggs, room temperature
  • 1 cup (250 grams) (+ ½ cup 125 grams) ricotta , strained (see note)
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Small pinch fresh nutmeg , see note
  • 1 tablespoon fresh basil, chopped (for garnish)

Instructions
 

  • Preheat oven to 350°F (175°C). Position the oven rack in the upper ⅓ of the oven. This will prevent the bottom of the frittata from overcooking while the top sets.
  • To a 10-inch (25 cm) non-stick, ovenproof frying pan, add 1 teaspoon butter and 2 teaspoons olive oil over medium-low heat. Once the butter is melted and bubbly add the shallots. Cook, stirring until softened, about 5 minutes. Do not brown, adjust the heat as needed. Add the spinach and cook just until it is wilted. Remove the pan and set aside to allow to cool.
  • Add the eggs to a large bowl and whisk well. Add the 1 cup ricotta, Parmesan, basil salt, pepper and nutmeg. Whisk to help distribute the ricotta. 
  • Once the shallots and spinach are slightly cooled, mix them into the egg mixture. 
  • Return the pan to the heat on low. Add the remaining 1 teaspoon butter and 1 teaspoon oil. Pour the egg mix into the pan and use a heatproof, rubber spatula to gently agitate the eggs, as if you're scrambling them. This technique lightens the texture and helps the eggs cook more evenly. As you stir, the eggs will begin to set and release less liquid. You can see this demonstrated in the video below the recipe.
  • As the frittata starts to set, stir the spinach so it is evenly distributed, then use the spatula to smooth the top.
  • Transfer to the preheated oven and bake for 5 to 15 minutes (time will vary per oven). After 5 minutes,  rotating the pan halfway so the top gets evenly cooked. And continue to cook until the top is set.
  • To test for doneness, the center should not look wet, the eggs should look set and should not jiggle too much when you shake the pan and the edges should have pulled away from the edge. The top should not be browned.
  • Allow the frittata to cool slightly in the pan. This will allow the steam to subside and excess moisture from seeping out. Then top with the remaining ricotta (I use a small ice cream scoop).
  • To remove from the pan, use a rubber spatula to run around the edge to loosen and lifting slightly so it is not stuck. Slide onto a plate or cutting board.

Notes

*To  strain the ricotta allow to sit in a sieve over a bowl for 30 minutes to drain excess moisture. You can press slightly to help the process.
** You can’t really taste the nutmeg, it adds a subtle, earthy, sweet flavor.
 
Serving: 1, Calories: 241kcal, Carbohydrates: 6g, Protein: 17g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Cholesterol: 386mg, Sodium: 556mg, Fiber: 1g, Sugar: 2g
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