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| 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% | |
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Spinach Ricotta Frittata
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
Ingredients
- 1 cup baby spinach leaves, lightly packed
- 2 green onions, sliced
- 4-6 button mushrooms, washed and sliced
- 1 fire roasted red pepper, diced
- 1 tablespoon fresh basil
- 1-2 teaspoon butter
- 4 eggs (or egg substitute equivalent to 4 eggs)
- 1/3 cup ricotta cheese
- 2 tablespoons parmesan cheese, grated
- salt and pepper
Directions
1
Spray a non-stick 9 or 10 inch omelet pan with cooking spray.2
Place over medium high heat, add butter.3
When butter is melted add the prepared vegetables and basil.4
Cook stirring often just until spinach is wilted.5
Whisk together the eggs and ricotta cheese.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
When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.8
Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.9
Cut in half and serve on warmed plates.
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Browse similar recipes by category
- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
- Occasion > Brunch
- Dietary > Diabetic
Featured Reviews for This Recipe
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.
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