Best 4 Ricotta And Spinach Frittata With Mint Recipes

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A frittata is an Italian dish similar to an omelet or quiche, typically made with eggs, cheese, and meat or vegetables. It is a versatile and delicious dish that can be served for breakfast, lunch, or dinner. This particular ricotta and spinach frittata is a vegetarian recipe that is packed with flavor and nutrients. The creamy ricotta cheese and fresh spinach pair perfectly with the eggs, and the mint adds a refreshing touch. This frittata can be made in just a few minutes and is sure to please everyone at the table.

In addition to the ricotta and spinach frittata, the article also includes recipes for three other delicious frittata variations:

* **Roasted Red Pepper and Goat Cheese Frittata:** This frittata is a colorful and flavorful dish that is perfect for a special occasion. The roasted red peppers and goat cheese add a touch of sophistication, while the eggs and spinach provide a hearty and nutritious base.
* **Asparagus and Gruyère Frittata:** This frittata is a springtime favorite that is light and refreshing. The asparagus and Gruyère cheese are a classic combination, and the eggs and spinach add a boost of protein and nutrients.
* **Ham and Cheddar Frittata:** This frittata is a classic breakfast dish that is sure to please everyone. The ham and cheddar cheese are a hearty and flavorful combination, while the eggs and spinach provide a healthy and satisfying base.

Whether you are looking for a quick and easy weekday meal or a special occasion dish, these frittata recipes are sure to fit the bill.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA AND SPINACH FRITTATA WITH MINT



Ricotta and Spinach Frittata With Mint image

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

6 ounces fresh spinach, stemmed and washed, or 1/2 6-ounce bag baby spinach
6 eggs
Salt
freshly ground pepper
1 cup fresh ricotta
1 tablespoon chopped fresh mint
1 garlic clove, minced
2 tablespoons olive oil

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

BAKED RICOTTA FRITTATA WITH FRESH MINT



Baked Ricotta Frittata With Fresh Mint image

This delicate Italian frittata is traditionally made on top of the stove but also works well when baked.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, easy, lunch, quick, appetizer, main course, side dish

Time 30m

Yield Serves six

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
6 large or extra large eggs
Salt
freshly ground pepper to taste
1 cup fresh ricotta
3 tablespoons chopped fresh mint
1 garlic clove, minced or mashed in a mortar and pestle

Steps:

  • Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
  • Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 245 milligrams, Sugar 0 grams, TransFat 0 grams

RICOTTA, TOMATO & SPINACH FRITTATA



Ricotta, tomato & spinach frittata image

Healthy veggie bites that are packed with flavour - a midweek must

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
1 large onion , finely sliced
300g cherry tomatoes
100g spinach leaves
small handful basil leaves
100g ricotta
6 eggs , beaten
salad , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
  • Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
  • Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

SPINACH RICOTTA FRITTATA



Spinach Ricotta Frittata image

Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.

Provided by PaulaG

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup baby spinach leaves, lightly packed
2 green onions, sliced
4 -6 button mushrooms, washed and sliced
1 fire roasted red pepper, diced
1 tablespoon fresh basil
1 -2 teaspoon butter
4 eggs (or egg substitute equivalent to 4 eggs)
1/3 cup ricotta cheese
2 tablespoons parmesan cheese, grated
salt and pepper

Steps:

  • Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
  • Place over medium high heat, add butter.
  • When butter is melted add the prepared vegetables and basil.
  • Cook stirring often just until spinach is wilted.
  • Whisk together the eggs and ricotta cheese.
  • Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
  • When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
  • Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
  • Cut in half and serve on warmed plates.

Tips:

  • Utilize fresh ingredients for optimal flavor and texture in your frittata. Aim for high-quality ricotta cheese, farm-fresh eggs, tender baby spinach, and aromatic mint.
  • Season the frittata generously with salt and pepper. These basic seasonings enhance the natural flavors of the ingredients and create a balanced taste.
  • Cook the frittata slowly over low heat to ensure even cooking throughout. Rushing the process may result in an undercooked center or a burnt exterior.
  • Do not overcrowd the pan. Ensure there is enough space for the eggs to spread evenly and cook properly. Overcrowding can lead to uneven cooking.
  • Allow the frittata to cool slightly before slicing and serving. This will help it hold its shape better and make it easier to cut into neat slices.

Conclusion:

By following the simple instructions provided in this recipe, you can create a delicious and satisfying ricotta and spinach frittata with mint. This versatile dish can be enjoyed for breakfast, lunch, or dinner and is a great way to incorporate healthy ingredients into your meals. Experiment with different fillings and herbs to create your unique variations. Whether you're a seasoned cook or just starting, this frittata recipe is sure to become a favorite in your kitchen.

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