Best 2 Spinach Ricotta Frittata Recipes
A frittata is an Italian dish made with eggs, cheese, and fillings such as vegetables, meat, or seafood. It is similar to an omelet but is cooked in a skillet in the oven, resulting in a taller, more substantial dish. Frittatas are a versatile and easy-to-make meal that can be served for breakfast, lunch, or dinner.
This article features two delicious frittata recipes:
- Spinach Ricotta Frittata: This classic frittata is made with fresh spinach, ricotta cheese, Parmesan cheese, eggs, and milk. It is a flavorful and nutritious dish that is perfect for a quick and easy meal.
- Roasted Red Pepper and Feta Frittata: This frittata is made with roasted red peppers, feta cheese, eggs, and milk. It is a colorful and flavorful dish that is perfect for a special occasion or a potluck.
Both of these frittatas are easy to make and can be tailored to your own preferences. For example, you can add other vegetables, such as zucchini or mushrooms, or you can use a different type of cheese, such as cheddar or mozzarella.
SPINACH RICOTTA FRITTATA
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
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.
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
Tips:
- Use fresh spinach. Fresh spinach has a more vibrant flavor and color than frozen spinach. If you are using frozen spinach, be sure to thaw it and squeeze out any excess water before using.
- Don't overcook the spinach. Spinach only needs to be cooked for a few minutes until it is wilted. Overcooked spinach will be tough and bitter.
- Use a good quality ricotta cheese. Ricotta cheese is the key ingredient in this frittata, so it is important to use a good quality cheese. Look for a ricotta cheese that is smooth and creamy.
- Season the frittata well. Salt, pepper, and garlic powder are all essential seasonings for this frittata. You can also add other herbs and spices to your taste.
- Cook the frittata over medium heat. This will help to prevent the frittata from burning.
- Don't overcrowd the pan. If you are using a small pan, cook the frittata in batches. Overcrowding the pan will prevent the frittata from cooking evenly.
- Let the frittata cool slightly before serving. This will help to prevent the frittata from falling apart.
Conclusion:
Spinach ricotta frittata is a delicious and easy-to-make breakfast, lunch, or dinner option. It is packed with protein, vegetables, and flavor. This frittata is also a great way to use up leftover spinach and ricotta cheese. Next time you are looking for a quick and easy meal, give this spinach ricotta frittata a try.
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