Spinach and Ricotta Breakfast Frittata - Vegetarian
The Spinach and Ricotta Breakfast Frittata blends the comforting flavors of Italian cuisine into a delightful morning dish. With fresh spinach and creamy ricotta cheese cooked into a light, fluffy egg base, each slice delivers a perfect harmony of savory ingredients.
Ingrédients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/4 cup red bell pepper, diced
- 1/4 cup green onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the garlic and green onion, and sauté for about 2 minutes until fragrant.
- Add the red bell pepper and cook for another 2-3 minutes until softened.
- Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
- Spread the vegetables evenly in the skillet, then pour the egg mixture evenly over the top.
- Dollop the ricotta cheese on top of the eggs.
- Cook on the stovetop over medium heat for about 3-4 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.
- Let the frittata cool slightly before slicing it into wedges and serving warm.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 7g | Protéines: 18g | Fat: 17g | Sucre: 2g
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