Italian Frittata Recipe Spinach, Onion and Ricotta
User Reviews
5.0
3 reviews
Excellent
Italian Frittata Recipe Spinach, Onion and Ricotta
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A simple frittata makes a great brunch, lunch, or dinner item. This particular frittata is packed with spinach, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese! It’s basically a crustless quiche, time saver, and still provides the same delicious filling!
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Ingredients
- 4 ½ cups fresh spinach 600 grams
- 1 medium onion finely chopped
- 1 tablespoon olive oil
- ¼ cup Parmigiano plus more for topping
- 6 large eggs
- ¾ cup ricotta cheese 200 grams
- salt and pepper to taste
- ¼ cup bread crumbs
- 1 pat butter
Instructions
- Preheat oven to 375 degrees F
- Grease a 9″ round tart or pie dish with butter and dust with bread crumbs until bottom and sides of pan are evenly coated.
- In a medium skillet, on medium high heat, add olive oil and onion. Cook 5 minutes until translucent and soft. Add spinach and cook an additional 8 minutes. Season with salt and pepper and let cool about 15 minutes.
- In the meantime make the egg filling. In a large mixing bowl- whip the eggs, by hand or with an electric mixer, until perfectly uniform and slightly foamy. Add the ricotta and mix again until well incorporated. Add the parmigiano and mix to combine using a fork.
- Add the spinach and onions to the egg and ricotta filling. Pour into the prepared baking dish and sprinkle additional parmigiano if desired. Bake at 375 degrees F for 25 minutes.
- Serve hot, room temperature, or cold as leftovers.
Notes
- Egg Quality Matters. This is a dish where EGGS shine! The better quality eggs the more tasty, custardy, and delicious it will taste.
- Beat Eggs Well. This is a step you don’t want to miss or you won’t reach that unified creamy consistency you desire in the final bake. You don’t want to see striations of yolk or egg white. It should be a unified color and texture.
- Use FULL FAT Dairy. Whole milk, ricotta, sour cream, yogurt, or crème fraîche are all great options. Anything less than a full-fat product will produce a less-unctuous frittata. This is due to the added “junk’ that is added to make products “low-fat”.
- DO NOT use Fresh Veggies. Cook the the veggies FIRST and separately. If you add raw vegetables it will create a watery soupy mess.
- DO NOT Over Bake! A frittata should have the consistency of an egg custard. If you bake it too long it will taste like dry scrambled eggs- yuck!
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
20mg
(7%)
Sodium
204mg
(9%)
Potassium
252mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2302IU
(46%)
Vitamin C
8mg
(9%)
Calcium
151mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 204mg | 9% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2302IU | 46% |
| Vitamin C | 8mg | 9% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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