Spinach, Tomato, and Ricotta Frittata

Recipe source: Fine Cooking | Aug/Sep 2015

Spinach, Tomato, and Ricotta Frittata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    large eggs

  • 2

    Tbs. whole milk

  • ½

    cup frozen, thawed, chopped spinach, squeezed dry

  • ½

    oz. freshly grated Parmigiano-Reggiano (½ cup)

  • Kosher salt and coarsely ground black pepper

  • 2

    Tbs. unsalted butter

  • 1

    small onion, chopped

  • 1

    small plum tomato, thinly sliced crosswise

  • cup whole-milk ricotta

  • Position a rack in the center of the oven and heat the oven to 375°F.

  • Whisk the eggs and milk in a medium bowl. Add the spinach, half of the Parmigiano, ½ tsp. salt, and ½ tsp. pepper and mix well.

  • Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the egg mixture and cook until the eggs begin to set, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Lay the tomato slices over the eggs and dollop the ricotta around the tomatoes. Spr

  • inkle with ¼ tsp. salt and a few grinds of pepper and then the remaining ¼ cup of the Parmigiano. Bake until the ricotta is heated through, about 10 minutes. Let cool slightly before slicing and serving.

Directions

1. Position a rack in the center of the oven and heat the oven to 375°F. 2. Whisk the eggs and milk in a medium bowl. Add the spinach, half of the Parmigiano, 1/2 tsp. salt, and 1/2 tsp. pepper and mix well. 3. Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the egg mixture and cook until the eggs begin to set, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Lay the tomato slices over the eggs and dollop the ricotta around the tomatoes. Sprinkle with 1/4 tsp. salt and a few grinds of pepper and then the remaining 1/4 cup of the Parmigiano. Bake until the ricotta is heated through, about 10 minutes. Let cool slightly before slicing and serving.


Nutrition

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