Spinach and Ricotta Baked Frittata - Real Italian Kitchen

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and still creamy.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a long shelf life.

cherry tomatoes

🥗Healthier: sliced bell peppers

💰Cheaper: canned diced tomatoes

Canned tomatoes are budget-friendly and still add moisture.

Cut, wash, and cook the spinach in a large pot with a little bit of water at the bottom.

Whisk together 4 eggs in a bowl and add a little bit of salt.

Add the full-fat ricotta cheese to the egg mixture and mix until creamy.

Add freshly ground nutmeg to the mixture.

Squeeze out the water from the cooked spinach using a strainer and add it to the egg and ricotta mixture.

Coat a 9-inch nonstick pie pan with olive oil.

Pour the mixture into the prepared pie pan, spreading it evenly.

Preheat the oven to 450°F (about 232°C).

Bake in the oven until cooked through and edges are crunchy.

Let cool in the baking pan for a minute before flipping to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens