Ingredients for Spinach Ricotta Frittata
- Baby Spinach Leaves
- Green Onions
- Button Mushrooms
- Roasted Red Pepper
- Fresh Basil
- Butter
- Eggs
- 1 cup whole milk ricotta cheese
- Parmesan Cheese
- Salt And Pepper
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How to Make Spinach Ricotta Frittata
- Preheat oven to 350°F (175°C).
- Spray a 9 or 10-inch oven-safe skillet (cast iron or nonstick) with cooking spray.
- Place skillet over medium-high heat. Add butter and melt completely.
- Add chopped spinach and basil to the skillet. Cook, stirring frequently, until spinach is wilted (about 3-5 minutes).
- In a medium bowl, whisk together eggs, ricotta cheese, salt, and pepper until well combined.
- Pour the egg mixture evenly over the cooked spinach in the skillet.
- Cook for 5-7 minutes, or until the edges begin to set. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- Sprinkle Parmesan cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly golden brown.
- Let the frittata cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
43g
Carbs
1g
