Spinach Ricotta Frittata

PaulaG's Note:

Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 cup baby spinach leaves , lightly packed
• 2 green onions , sliced
• 4 -6 button mushrooms , washed and sliced
• 1 fire roasted red pepper , diced
• 1 tablespoon fresh basil
• 1 -2 teaspoon butter
• 4 eggs (or egg substitute equivalent to 4 eggs)
• 1⁄3; cup ricotta cheese
• 2 tablespoons parmesan cheese , grated
• salt and pepper

Directions:

1. Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
2. Place over medium high heat, add butter.
3. When butter is melted add the prepared vegetables and basil.
4. Cook stirring often just until spinach is wilted.
5. Whisk together the eggs and ricotta cheese.
6. Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
7. When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
8. Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
9. Cut in half and serve on warmed plates.

Reviews

[DreamoBway]

I really enjoyed the flavors in this frittata and the creaminess the ricotta provides, but I feel like it was a little thin. Perhaps my fry pan was too large so next time I'll prepare this "crustless quiche style" in a pie pan. Thank you for posting! Reviewed for ZWT - 7.

[Chef #393293]

Quick & easy. The only veggie I had was a bag of spinach, but it still tasted good. It fed 2 small kids and 2 grown up. No complaints so I will make it again!

[Mustang Sally 54269]

I increased by 1 egg (actually egg beater equiv.) & about 2 oz of diced pepperoni. With the changes I found it could easily feed 4 people for breakfast. Enjoyed the flavours, thanks for sharing