This Baked Ricotta and Spinach Frittata is a protein-packed, easy-to-make breakfast or brunch dish. With creamy ricotta, fresh spinach, and fluffy eggs, it’s a perfect combination of lightness and richness. Enjoy it warm or cold for a nutritious meal any time of the day!
- Total Cooking Time: 35 minutes
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Servings: 4
Ingredients
- 6 large eggs
- ½ cup ricotta cheese
- 1 cup fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- ¼ cup milk (or heavy cream for a richer texture)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Alternative: Substitute ricotta with cottage cheese for a lower-fat version.
Step-by-Step Instructions
- Preheat the oven to 190°C (375°F). Grease a baking dish or cast-iron skillet with olive oil.
- Sauté the aromatics: Heat olive oil in a pan over medium heat. Add diced onion and garlic, cooking for 2-3 minutes until softened.
- Wilt the spinach: Stir in the chopped spinach and cook for 1-2 minutes until wilted. Remove from heat.
- Whisk the eggs: In a large bowl, whisk together eggs, milk, salt, black pepper, oregano, and red pepper flakes.
- Assemble the frittata: Stir in the sautéed spinach mixture and grated Parmesan. Pour the mixture into the prepared baking dish.
- Add ricotta: Drop small spoonfuls of ricotta cheese evenly across the top.
- Bake the frittata: Bake for 20-25 minutes, until the eggs are set and the top is slightly golden.
- Garnish and serve: Let the frittata rest for 5 minutes before slicing. Serve warm with toasted bread or a side salad.
Nutritional Information (Per Serving)
- Calories: 220
- Protein: 15 g
- Fats: 14 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Sugar: 2 g
Vitamins & Benefits
- Protein (Eggs & Ricotta): Supports muscle health and keeps you full.
- Iron (Spinach): Boosts energy and prevents fatigue.
- Calcium (Parmesan & Ricotta): Essential for strong bones and teeth.
Frittata is often called “the Italian omelet,” but unlike an omelet, it is baked and does not require flipping. It’s a great way to use up leftover vegetables and cheeses!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 5-7 minutes or enjoy cold.
- Freeze individual slices for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Can I make this dairy-free?
Yes! Use dairy-free ricotta and almond milk instead of regular milk.
What vegetables can I add?
Mushrooms, bell peppers, and zucchini work well in this frittata.
Can I make this ahead of time?
Absolutely! Bake the frittata the night before and reheat for a quick breakfast.
