Baked Frittata with Ricotta and Spinach

The baked frittata with ricotta and spinach is a simple, healthy, and delicious dish. Here is the recipe you can follow:

Ingredients

• 8 eggs
• 200 g of ricotta
• 300 g of fresh or frozen spinach
• Salt, as needed
• Freshly ground black pepper, as needed
• Extra virgin olive oil, as needed
• 1 clove of garlic (optional)
• 50 g of grated Parmesan cheese (optional)
• A pinch of nutmeg (optional)

Preparation

1. If you’re using fresh spinach, wash it thoroughly under cold running water. If opting for frozen spinach, let them thaw and squeeze out to remove excess water.

2. In a large pan, heat a drizzle of olive oil with a clove of garlic. Add the spinach and briefly sauté until softened. Season with a little salt and add a pinch of nutmeg if desired. Remove the garlic and set the spinach aside.

3. In a bowl, beat the eggs with salt and black pepper. Add the ricotta and mix well to combine.

4. Drain any excess water from the spinach and add it to the egg and ricotta mixture, stirring well to distribute evenly.

5. If you wish to add grated Parmesan cheese, this is the moment to mix it into the mixture, stirring further.

6. Prepare a baking dish by greasing it with a bit of oil and/or lining it with parchment paper.

7. Pour the mixture into the dish and bake in a preheated oven at 180 °C (356 °F) for about 20-25 minutes or until the frittata is golden and cooked through in the center.

8. Once ready, remove the frittata from the oven and let it cool for a few minutes before serving.

This frittata is great both hot and at room temperature and can be served as a main dish or as an appetizer, perhaps accompanied by a fresh spring salad.

Curiosity

Baked frittata is a very versatile preparation that allows for an incredible variety of additions, such as different types of cheeses, vegetables, or aromatic herbs. It is also a recipe that respects the Italian tradition of using simple and tasty ingredients to create delicious and nutritionally complete dishes.