Ricotta and Spinach Frittata With Mint
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6ounces fresh spinach, stemmed and washed, or ½ 6-ounce bag baby spinach
- 6eggs
- Salt
- freshly ground pepper
- 1cup fresh ricotta
- 1tablespoon chopped fresh mint
- 1garlic clove, minced
- 2tablespoons olive oil
Nutritional analysis per serving (6 servings)
172 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Private Notes
Comments
Nice. In reality this serves 2-3 for dinner. I also wilted the spinach by sautéing in the same pan that I later cooked the eggs. Add a little (1/4 tsp?) grated nutmeg to the egg mixture: it plays nicely with the mint. You can also garnish with crumbled feta when you serve.
I just wilted the spinach in the pan of oil before adding the rest of the egg mixture. It was very good.
What do we think about subbing cottage cheese for the ricotta?
Good recipe, I changed it up, adding a bit of pesto and some tomatoes, and omitting the mint.
This was excellent, so easy, and hard to mess up! I followed other reviewers’ advice and added a dash of nutmeg, red pepper flakes, and a dash of onion powder. I sautéed the spinach first and poured the egg mixture over. I topped with feta cheese. It truly only serves 2 with big appetites or 3 with average appetites. I served with crusty bread and a salad with Bibb lettuce, avocado, cucumber, green onions, and lemon vinaigrette.
Made as instructed and this was easy and very tasty. Served a side of sliced grape tomato and cucumbers