By Ashley Rector
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Meanwhile, in a large bowl, whisk together the eggs and ricotta cheese until well combined. Season with salt and pepper to taste.
Pour the egg and ricotta mixture into the skillet with the spinach and onion. Stir gently to combine.
Slice the cherry tomatoes in half and evenly distribute them on top of the egg mixture.
Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven. Bake for 10-12 minutes or until the center is just set and the frittata is slightly puffed and golden on top.
While the frittata is baking, toast the whole-grain bread slices in a toaster or on a skillet until golden brown.
Once the frittata is cooked, remove it from the oven and let it cool slightly before slicing into wedges.
Serve the frittata warm with the whole-grain toast on the side.
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This Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features large eggs, part-skim ricotta, fresh spinach and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Meanwhile, in a large bowl, whisk together the eggs and ricotta cheese until well combined. Season with salt and pepper to taste.
Pour the egg and ricotta mixture into the skillet with the spinach and onion. Stir gently to combine.
Slice the cherry tomatoes in half and evenly distribute them on top of the egg mixture.
Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven. Bake for 10-12 minutes or until the center is just set and the frittata is slightly puffed and golden on top.
While the frittata is baking, toast the whole-grain bread slices in a toaster or on a skillet until golden brown.
Once the frittata is cooked, remove it from the oven and let it cool slightly before slicing into wedges.
Serve the frittata warm with the whole-grain toast on the side.
Calories per Serving: 350
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