Spinach Ricotta Frittata

From: Brooke the Cook in WI

On Jun 17, 2008

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.

From: Michelle Berteig

On Jun 1, 2008

This was my first time making a frittata. Loved all the veggies in this! I used cottage cheese instead of ricotta. Had a little difficulty cooking it, when I slid it out of the pan onto a plate to flip it and cook the other side, it didn't stay in one piece. This is probably due to my lack of experience with this cooking technique, however. Very tasty! Made for ZWT Summer '08.

From: Barb Gertz

On Feb 22, 2005

Delicious, tasty Frittata, easy to make and so good for you. We had this for breakfast, with english muffins and a side of fresh fruit. I made it just like the recipe stated, but didn't use the red pepper, personal preference. Thank you Paula, I will be making this again as we really enjoyed it.

From: ~Patrish

On Nov 6, 2005

Very easy and good-tasting frittata! I had a little problem inverting the frittata though, as I was looking for a plate a little larger than the top edge of the pan. DH came to the rescue though. He gently dropped the plate right into the pan and then turned the the whole thing over, then he slid the frittata back into the pan to finish cooking. It finished cooking in about 4 minutes. Thanks for passing this recipe along - we'll definitely have it again.