Spinach Ricotta Frittata Recipe #110806
Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.
by PaulaG
30 min | 15 min prep
SERVES 2
- 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
- Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
- Place over medium high heat, add butter.
- When butter is melted add the prepared vegetables and basil.
- Cook stirring often just until spinach is wilted.
- Whisk together the eggs and ricotta cheese.
- Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
- When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
- Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
- Cut in half and serve on warmed plates.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 110806 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars