Photos of Ricotta, Tomato & Spinach Frittata Recipe
How To Make Ricotta, Tomato & Spinach Frittata
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 6 large eggs
- 1/2 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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Preheat the oven to 375°F (190°C).
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In a medium bowl, whisk the eggs, ricotta cheese, salt, and black pepper together until well combined.
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Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the cherry tomatoes and cook for 2 minutes until softened.
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Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
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Pour the egg mixture into the skillet, making sure it evenly covers the tomatoes and spinach. Sprinkle grated Parmesan cheese on top.
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Transfer the skillet into the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden brown on top.
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Remove from the oven and let it cool for a couple of minutes before slicing. Serve warm.
Nutrition
- Calories : 220kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 325mg
- Sodium : 510mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 16g
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