18 Reviews of Spinach Ricotta Frittata

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.

From: ellie_

On Mar 5, 2007

I was looking for a way to use up some ricotta and came across this easy recipe and I'm glad I did. This made a delicious Sunday night supper served with Italian bread which we enjoyed. The only changes I made was skipping the green onions and instead of the fire roasted pepper used a regular red bell pepper. Very good! Thanks for sharing this keeper!

From: Marich

On Nov 21, 2006

I like this because it's delish but also versatile. You can substitute asparagus, broccoli, broccoli rabe, swiss chard or any veg you like and it works! Thanks Paula

From: Angiepangie

On Apr 21, 2008

Great recipe! Like some of the other commenters, I added some garlic for taste and it turned out fantastically. I also cooked it in the oven at 350 degrees for about 25 minutes so that I didn't have to try and flip it.

From: Lingering_Dream

On Mar 14, 2007

Very yummy! I used regular red bell pepper instead of the fire roasted, and I added a clove of garlic. It also turned into more of a 'Spinach Ricotta Scramble', but that's just because I messed up. It all tastes the same!

From: CountryLady

On May 21, 2005

A tasty, filling & very colourful weekend breakfast! I made some substitutions based on what was in the fridge; I replaced the Ricotta with Feta & sprinkled Cheddar on top. I included the red pepper but didn't roast it. I used lemon basil, fresh from the garden, also some lemon pepper. I place the pan under the broiler for a couple of minutes to melt the cheese. Thanx Paula!

From: bluemoon downunder

On Jul 13, 2006

Fabulous recipe! A great ZWT2 find! The vegetables in this are among my favourites, so I just had to try it. The ricotta and parmesan gave a lovely flavour and texture to the egg mixture, and I loved the inclusion of the basil. My only change was to add some minced garlic, to which I'm more than a little partial! Thanks, Paula!

From: newspapergal

On Apr 5, 2005

This is super good. The ricotta really adds something to the egg texture; I beat it in pretty well. I didn't use the red pepper b/c I was out, otherwise followed exactly. DH & I had this with a side of turkey bacon for a quick dinner in a hectic week. Thank you!!

From: Marie

On Mar 1, 2005

Made exactly to recipe except too lazy to roast the red pepper so used some out of the jar. A great combo of flavors. Excellent, Paula. Thanks for another great recipe.