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Ricotta & spinach frittata
Ricotta & spinach frittata
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spinach and ricotta frittata: versatile and delicious for any meal.
Ingredients:
  • 9.20 gm olive oil
  • 4 spring onions, ends trimmed, thinly sliced
  • 1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped
  • 125g (1/2 cup) smooth light ricotta
  • 5 eggs
  • 20.00 ml finely chopped fresh dill
  • Freshly ground black pepper
  • 4 thick slices wholegrain bread, toasted, halved
Instructions:
  • Preheat the grill to high heat. In a 26cm non-stick frying pan, heat oil over medium-low heat. Sauté spring onions for 3-4 minutes until soft. Stir in garlic and cook for 1 more minute until fragrant.
  • Add half of the spinach and sauté, stirring constantly, for 2 minutes or until the spinach just begins to wilt. Then, add the rest of the spinach and continue to cook while stirring for another 2 minutes or until it is just wilted. Finally, remove from heat.
  • Combine smooth ricotta, eggs and fresh dill in a large bowl and season with a touch of pepper. Gently fold in the spinach mixture. Pour the mixture into a frying pan over medium-low heat and cook for about 5 minutes until the frittata sets around the edges but remains slightly runny in the center.
  • Place under the grill 6cm from the heat source and cook for 3-4 minutes until golden brown and just set. Remove from grill.
  • Transfer the frittata onto a heatproof plate and cut it into 8 wedges. Divide the wedges among serving plates and enjoy with toast right away.

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