My Spinach, Ricotta and Vegetable Frittata Recipe

Name: My Spinach, Ricotta and Vegetable Frittata Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 onion, thinly sliced; 4 tbsp extra virgin olive oil; 500g baby spinach; salt and pepper, to taste; 6 eggs; 1/4 cup Parmesan cheese, grated; 1/2 cup ricotta cheese; Cherry tomatoes and asparagus to top (or vegetables of your choice)

BreakfastBrunchLunch

3 Nov

Written By Nicole O'Neil

On this week’s episode of Home with Krissy, Victoria and Nicole, I share my Spinach, Ricotta and Vegetable Frittata Recipe - perfect for a summer brunch.

My Spinach, Ricotta and Vegetable Frittata Recipe

Yield: 4

Author: Nicole O'Neil

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Perfect for a summer brunch, get my recipe for a delicious Spinach, Ricotta and Vegetable Frittata

Instructions

Heat a large ovenproof skillet over medium heat (see below for my favourite picks) .
Add onion and sauté for 8-10 minutes or until the onion is soft and translucent. Add your spinach and stir until fully wilted.
In a large mixing bowl, whisk together eggs with a pinch of salt and pepper. Stir through ricotta and parmesan cheese.
Add some more extra virgin olive oil to the same skillet you have used to cook the vegetables to ensure your cooked frittata doesn't stick.
Pour over your egg mixture and stir to combine. Top with your vegetables of choice.
Turn the heat on low and make sure the bottom of the pan is completely covered and that the ingredients are evenly distributed. Add a lid and cook for 10-15 mins or until set.
Transfer your frittata to a hot oven to finish browning the top.
Serve hot or room temperature.