By Ashley Rector
Preheat your oven to 175°C (350°F).
Rinse the spinach under cool running water and pat dry. Roughly chop the spinach leaves.
Heat 1 tablespoon of olive oil in an oven-safe non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and sauté until wilted, about 2 minutes. Add salt and pepper to taste.
In a large bowl, whisk together the eggs, ricotta cheese, salt, and pepper until well combined.
Pour the egg and ricotta mixture over the spinach and onion in the skillet. Gently stir to combine and even out the mixture.
Halve the cherry tomatoes and arrange them on top of the egg mixture, cut sides up.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden.
While the frittata is baking, toast the whole-grain bread slices in a toaster or under a broiler until golden brown.
Once the frittata is done, remove it from the oven and let it cool for a minute or two. Slice into wedges and serve with the whole-grain toast on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 35 minutes and features large eggs, part-skim ricotta, fresh spinach and other delicious ingredients. Contains 390 calories total.
Preheat your oven to 175°C (350°F).
Rinse the spinach under cool running water and pat dry. Roughly chop the spinach leaves.
Heat 1 tablespoon of olive oil in an oven-safe non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and sauté until wilted, about 2 minutes. Add salt and pepper to taste.
In a large bowl, whisk together the eggs, ricotta cheese, salt, and pepper until well combined.
Pour the egg and ricotta mixture over the spinach and onion in the skillet. Gently stir to combine and even out the mixture.
Halve the cherry tomatoes and arrange them on top of the egg mixture, cut sides up.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden.
While the frittata is baking, toast the whole-grain bread slices in a toaster or under a broiler until golden brown.
Once the frittata is done, remove it from the oven and let it cool for a minute or two. Slice into wedges and serve with the whole-grain toast on the side.
Calories per Serving: 390
Your Rating:
