Community Pick
Spinach Ricotta Frittata
photo by Brooke the Cook in
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 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
- Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
- Place over medium high heat, add butter.
- When butter is melted add the prepared vegetables and basil.
- Cook stirring often just until spinach is wilted.
- Whisk together the eggs and ricotta cheese.
- Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
- When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
- Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
- Cut in half and serve on warmed plates.
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Reviews
-
This made a tasty lunch for me today - I loved that it was quick and healthy! I halved the recipe and used fresh veggies from my garden. Didn't have any mushrooms so I used kalamata olives instead! I didn't flip my frittata, just covered it until it was set in the center (bottom got a little dark, so wouldn't really recommend doing that again!). The red peppers made a great addition! Made for ZWT4.
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Tweaks
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I was looking for a way to use up some ricotta and came across this easy recipe and I'm glad I did. This made a delicious Sunday night supper served with Italian bread which we enjoyed. The only changes I made was skipping the green onions and instead of the fire roasted pepper used a regular red bell pepper. Very good! Thanks for sharing this keeper!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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