White Pizza Frittata

Photo by Cindy W.
Adapted from rachelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachelraymag.com

Ingredients

  • 3

    tablespoon olive oil

  • 4

    cloves garlic, chopped

  • 1

    16-ounce bag frozen chopped spinach, defrosted and squeezed dry

  • Salt and pepper

  • Freshly grated or ground nutmeg, to taste

  • 12

    eggs

  • 1

    cup fresh ricotta (cow’s or sheep’s milk)

  • 1/2

    cup (a couple small handfuls) grated Parmigiano-Reggiano

  • 2

    cups shredded fresh mozzarella

Directions

Preheat the oven to 400°F. In a 10-inch ovenproof, nonstick skillet, heat the oil, three turns of the pan, over medium-high. Add the garlic and swirl the pan until fragrant, about 1 minute. Add the drained spinach, separating it with your fingers; season with salt, pepper and nutmeg. In a medium bowl, whisk the eggs and mix in the ricotta and Parm to blend well. Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the mozzarella and place back in the oven until browned and bubbly, 5-7 minutes. Cut the frittata in wedges and serve with a tomato-onion salad alongside.

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