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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

Ingredients

- 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'



Mise-en-place


- 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


Notes

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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