Oven-baked ricotta and spinach frittata
INGREDIENTS
  • Cooking Time: 30-35
  • Servings: 2-3
  • Preparation Time: 20
  • - 4 whole eggs
  • - 100 gr goat milk ricotta (or the regular one, up to you)
  • - 300 gr fresh spinach
  • - Salt & Pepper
DIRECTIONS
  1. Pre-heat the oven at 180'
  2. Mise-en-place
  3. - Boil the spinach for 5-6 minutes, then drain them carefully
  4. - Beat the four eggs, adding a pinch of salt and pepper
  5. - Add the spinach and the ricotta
  6. You can now choose what shape to give your frittata!
  7. 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.
  8. Let it bake for 30-35 minutes at 180'. Once ready let it cool for a couple of minutes before serving.
  9. To be served with:
  10. - Fresh green salad
  11. - Garlic flavoured roasted carrots and courgettes with parsley
  12. - Tomato salad
  13. - Roasted potatoes with rosemary
RECIPE BACKSTORY
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!