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Ricotta & spinach frittata

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 4 spring onions, ends trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped
  • 125g (1/2 cup) smooth light ricotta
  • 5 eggs
  • 1 tablespoon finely chopped fresh dill
  • Freshly ground black pepper
  • 4 thick slices wholegrain bread, toasted, halved


  • 1
    Preheat grill on high. Heat the oil in a 26cm-diameter (top measurement) non-stick frying pan over medium-low heat. Add the spring onion and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic.
  • 2
    Add half the spinach and cook, stirring, for 2 minutes or until spinach just wilts. Add the remaining spinach and cook, stirring, for 2 minutes or until just wilted. Remove from heat.
  • 3
    Whisk the ricotta, eggs and dill together in a large bowl. Season with pepper. Add the spinach mixture and stir to combine. Pour the egg mixture into the frying pan and place over medium-low heat. Cook for 5 minutes or until frittata is just set around the edge but still runny in the centre.
  • 4
    Cook under preheated grill, about 6cm from the heat source, for 3-4 minutes or until golden brown and just set. Remove from grill.
  • 5
    Turn the frittata onto a heatproof plate and cut into 8 wedges. Divide frittata wedges among serving plates and serve immediately with toast.

Source: taste.com.au


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