Frittata with Spinach and Ricotta

A light and fluffy frittata made with fresh spinach and creamy ricotta, perfect for a savory Italian breakfast.

RECIPE

Frittata with Spinach and Ricotta

A light and fluffy frittata made with fresh spinach and creamy ricotta, perfect for a savory Italian breakfast.

Prep10 mins

Cook8 mins

Total18 mins

Servings4

Italian

Breakfast

Savory

Ingredients

• 4 large eggs
• 1 cup fresh spinach leaves
• 3 tablespoons ricotta cheese
• 1 tablespoon olive oil
• Pinch of salt
• Pinch of black pepper

Preparation

1

In a medium bowl, whisk together 4 large eggs with a pinch of salt and black pepper.

2

Heat 1 tablespoon of olive oil in a non-stick skillet (about 8 inches) over medium heat.

3

Add 1 cup of fresh spinach leaves and sauté for 1-2 minutes until wilted.

4

Pour the whisked eggs into the skillet, ensuring they spread evenly over the spinach.

5

Drop 3 tablespoons of ricotta cheese in small dollops over the egg mixture.

6

Cook on medium-low heat for 4-5 minutes until the edges start to set, then cover with a lid and cook for another 2-3 minutes until fully set.

7

Slide the frittata onto a plate, cut into wedges, and serve warm.

Servings and Nutrition

Number of Servings in Frittata with Spinach and Ricotta

4

Nutrition for 1 serving (1 wedge)

290

Calories (kcal)

19

Protein (g)

8

Carbs (g)

21

Fat (g)

Protein 19.0g

26%

Carbs 8.0g

11%

Fat 21.0g

64%