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Oven-baked ricotta and spinach frittata

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Member since 2015

Serves 2-3 | Prep Time 20 | Cook Time 30-35


- 4 whole eggs
- 100 gr goat milk ricotta (or the regular one, up to you)
- 300 gr fresh spinach
- Salt & Pepper

Pre-heat the oven at 180'


- Boil the spinach for 5-6 minutes, then drain them carefully

- Beat the four eggs, adding a pinch of salt and pepper

- Add the spinach and the ricotta

You can now choose what shape to give your frittata!

Squared, round, rectangular... heart-shaped! Up to you! No matter the shape, oil the bakin pan with extra virgin olive oil and then pour the mix into it.

Let it bake for 30-35 minutes at 180'. Once ready let it cool for a couple of minutes before serving.

To be served with:

- Fresh green salad

- Garlic flavoured roasted carrots and courgettes with parsley

- Tomato salad

- Roasted potatoes with rosemary

Pairs Well With


Oven baked frittatas are the best. Why? Because they are easy to prepare and they cook by themselves.

Ricotta & Spinach is one of the lightest options, but the combinations are countless!

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