By Brittanie Peterson
Preheat your oven to 375°F (190°C).
Chop the onion finely. Wash the fresh spinach thoroughly and pat it dry. Halve the cherry tomatoes.
In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the spinach to the skillet and cook for an additional 2 minutes, stirring occasionally, until the spinach wilts.
In a separate bowl, whisk together the eggs, ricotta cheese, salt, and black pepper until well combined.
Pour the egg mixture over the spinach and onion in the skillet, ensuring the vegetables are evenly distributed. Scatter the halved cherry tomatoes on top.
Cook on the stove for 3-4 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
Remove from the oven and allow to cool slightly before slicing into wedges. Serve warm.
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This Italian Breakfast Lunch Vegetarian recipe is ready in 30 minutes and features eggs, fresh spinach, ricotta cheese and other delicious ingredients. Contains 240 calories total.
Preheat your oven to 375°F (190°C).
Chop the onion finely. Wash the fresh spinach thoroughly and pat it dry. Halve the cherry tomatoes.
In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the spinach to the skillet and cook for an additional 2 minutes, stirring occasionally, until the spinach wilts.
In a separate bowl, whisk together the eggs, ricotta cheese, salt, and black pepper until well combined.
Pour the egg mixture over the spinach and onion in the skillet, ensuring the vegetables are evenly distributed. Scatter the halved cherry tomatoes on top.
Cook on the stove for 3-4 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
Remove from the oven and allow to cool slightly before slicing into wedges. Serve warm.
Calories per Serving: 240
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