RICOTTA AND SPINACH FRITTATA WITH MINT
I have a lot of spinach in my garden right now, and what doesn't wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Six servings
Number Of Ingredients 8
Steps:
- Steam the spinach above 1 inch of boiling water just until it wilts, about two minutes. Rinse with cold water, squeeze out excess moisture and chop fine.
- In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that the bottom doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 277 milligrams, Sugar 0 grams, TransFat 0 grams
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Bryan Wallace
[email protected]Overall, this is a great recipe for a quick and easy breakfast or brunch. It's versatile and can be easily customized to your liking.
Vilho Kakololo
[email protected]This frittata was a bit too salty for my taste. I think next time I'll use less feta cheese or omit it altogether.
Zubeda Swaleh
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover ingredients and it's always a hit with my family and friends.
Muhammad Burhan Khalid
[email protected]This frittata is a great way to sneak some veggies into your kids' diet. My kids loved it and didn't even realize they were eating spinach!
Gerald Mercado
[email protected]I'm not sure what went wrong, but my frittata turned out dry and rubbery. I think I might have overcooked it. Will try again with a lower temperature and shorter cooking time.
Mxolisi Quinton
[email protected]This frittata was easy to make and very versatile. I added some chopped ham and cheese to the filling and it was delicious. I can see myself making this with different fillings all the time.
Barbara Dick
[email protected]I made this frittata for a potluck and it was a big hit! Everyone loved the combination of flavors and the texture was perfect. Will definitely be making this again.
Fesaal Hurisaa
[email protected]I followed the recipe exactly and my frittata turned out great! It was light and fluffy, with a creamy filling. I served it with a side of fruit and it was a perfect brunch.
Naraiya P
[email protected]This frittata was a bit bland for my taste. I think next time I'll add some chopped sun-dried tomatoes and maybe some garlic to give it more flavor.
Nk Niloy
[email protected]I'm not a big fan of ricotta cheese, but I was pleasantly surprised by how well it worked in this frittata. The spinach and mint helped to balance out the richness of the ricotta and the eggs were cooked perfectly. A new favorite breakfast recipe!
Krishna Prasad Jnawali
[email protected]I was looking for a healthy and easy breakfast recipe and this frittata fit the bill perfectly. It was quick to prepare and the end result was fluffy and flavorful. Highly recommend!
Nadal Hilaire
[email protected]This frittata was a great way to use up leftover spinach and ricotta. It was easy to make and very tasty. I added a bit of feta cheese for extra flavor and it was delicious.
Razil Effah
[email protected]I've never been a big fan of frittatas, but this one changed my mind. The combination of ricotta, spinach, and mint was perfect, and the eggs were cooked to perfection. Will definitely be making this again!
Azhar Halepoto
[email protected]This frittata was an absolute delight! The ricotta and spinach filling was creamy and flavorful, and the mint added a refreshing touch. I served it with a side of roasted vegetables and it was a hit with my family.