RICOTTA AND SPINACH FRITTATA WITH MINT
I have a lot of spinach in my garden right now, and what doesn't wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Six servings
Number Of Ingredients 8
Steps:
- Steam the spinach above 1 inch of boiling water just until it wilts, about two minutes. Rinse with cold water, squeeze out excess moisture and chop fine.
- In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that the bottom doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 277 milligrams, Sugar 0 grams, TransFat 0 grams
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M.T.P play
[email protected]This frittata is a great option for a light and healthy lunch.
Zack English
[email protected]I've never made a frittata before, but this recipe was easy to follow and the results were delicious.
michael ackison
[email protected]This frittata is a great way to sneak some vegetables into your diet.
Husna Mohd Talha
[email protected]I made this frittata in a muffin tin and it worked out great. The individual frittatas were perfect for grab-and-go breakfasts.
Umar Bajwa
[email protected]I'm not a big fan of mint, so I omitted it from the recipe. The frittata was still delicious.
Rajesh Kundar
[email protected]This frittata is a great way to use up leftover rice. I like to add some cooked rice to the filling.
Md. Kaium
[email protected]I love the versatility of this frittata. You can add any vegetables or herbs that you like.
danny and lesly
[email protected]I've made this frittata several times and it always turns out perfectly. It's a great recipe to have on hand for a quick and easy meal.
Zing Khan
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved the colorful filling.
Jani Muneer
[email protected]I'm not a big fan of spinach, but I really enjoyed this frittata. The ricotta and mint helped to balance out the flavor of the spinach.
Wyatt Lozynski
[email protected]The mint in this frittata really makes it special. It adds a refreshing flavor that pairs perfectly with the ricotta and spinach.
Danny Hutchinson
[email protected]I made this frittata for a brunch party and it was a big hit. Everyone loved the light and fluffy texture.
ELOM THANKGOD
[email protected]This frittata is a great make-ahead breakfast or lunch. I like to make it on the weekend and then reheat it during the week.
Anarea Kara
[email protected]I love the combination of flavors in this frittata. The ricotta and spinach are a classic pairing, and the mint adds a nice touch.
Nakamanya Hellen
[email protected]This was my first time making a frittata and it was surprisingly easy. The instructions were clear and concise.
Zafran Mehmood
[email protected]I've made this frittata several times now and it always turns out perfectly. It's a great way to use up leftover spinach and ricotta.
Chidiadi Gerald
[email protected]This frittata was a hit with my family! The ricotta and spinach gave it a light and fluffy texture, while the mint added a refreshing flavor. I will definitely be making this again.