My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (203g)

Recipe makes 2 servings

The following items or measurements are not included below:

1 roasted red peppers

Calories 269
Calories from Fat 168 (62%)
Amount Per Serving %DV
Total Fat 18.8g 28%
Saturated Fat 8.6g 42%
Monounsaturated Fat 6.2g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 453mg 151%
Sodium 279mg 11%
Potassium 378mg 10%
Total Carbohydrate 4.6g 1%
Dietary Fiber 1.0g 3%
Sugars 1.7g
Protein 20.5g 40%

detailed view...

how is this calculated?

Spinach Ricotta Frittata

Recipe #110806 | 30 min | 15 min prep | add private note
PaulaG

By: PaulaG
Feb 9, 2005

Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.

SERVES 2 (change servings and units)

Ingredients

Directions

  1. 1
    Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
  2. 2
    Place over medium high heat, add butter.
  3. 3
    When butter is melted add the prepared vegetables and basil.
  4. 4
    Cook stirring often just until spinach is wilted.
  5. 5
    Whisk together the eggs and ricotta cheese.
  6. 6
    Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
  7. 7
    When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
  8. 8
    Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
  9. 9
    Cut in half and serve on warmed plates.

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

From: Mustang Sally 54269

On Nov 12, 2009

I increased by 1 egg (actually egg beater equiv.) & about 2 oz of diced pepperoni. With the changes I found it could easily feed 4 people for breakfast. Enjoyed the flavours, thanks for sharing

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    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.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    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.

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
  • 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.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 18 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved