By Ashley Rector
Preheat the oven to 375°F (190°C).
In a non-stick, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Halve the cherry tomatoes and add them to the skillet. Stir occasionally, allowing them to soften slightly, about 2 minutes.
In a mixing bowl, whisk together the eggs, ricotta, salt, and pepper until well combined.
Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute the ingredients evenly. Cook on the stovetop for about 4-5 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully cooked and slightly golden on top.
While the frittata is baking, toast the whole-grain bread slices in a toaster.
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 35 minutes and features large eggs, part-skim ricotta, fresh spinach and other delicious ingredients. Contains 320 calories total.
Preheat the oven to 375°F (190°C).
In a non-stick, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Halve the cherry tomatoes and add them to the skillet. Stir occasionally, allowing them to soften slightly, about 2 minutes.
In a mixing bowl, whisk together the eggs, ricotta, salt, and pepper until well combined.
Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute the ingredients evenly. Cook on the stovetop for about 4-5 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully cooked and slightly golden on top.
While the frittata is baking, toast the whole-grain bread slices in a toaster.
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: 320
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