Spinach and Ricotta Frittata

I made this for a late breakfast in early March. Even though it was still very cold outside the flavors and colors made me think about spring. I know that warm weather is right around the corner and it can not come fast enough. As I am writing this we are currently without heat due to a broken furnace. The part to fix it is on the way and it is a balmy 60.5° in the house. The bright side is that it is a perfect day to clean the oven. I chose the extra long 5-hour cleaning cycle to really get some heat going. Hopefully, between that and the sunshine, it will warm us up a bit despite the 40° weather outside.

This frittata is the perfect recipe for an easy breakfast. I make one and save the rest for breakfast the next day, it reheats beautifully. You need a nonstick oven safe pan. I have this All Clad set and love them.  I have had them over a year and with daily use they are holding up great and are really easy to clean.

If you know someone who would enjoy this recipe, please share it on your favorite social media. I love to see your creations, if you make this recipe tag me #tableandachair or @tableandachair so I can check it out! If you are looking for more information on a keto lifestyle this book is a great resource.

A Few Recipe Notes

• Make sure your pan is nonstick
• Don’t skimp on the herbs, they give the frittata great flavor
• Do not overcook the spinach, it really only needs a minute to wilt
• Loosen the edges with a rubber spatula before sliding it on to a cutting board to slice and serve
• Give the pan a firm tap on the counter after cooling to loosen the bottom and prevent any sticking.

Print Pin

5 from 4 votes

Spinach and Ricotta Frittata

Course Breakfast and Brunch, Main Dish

Cuisine Easter, Keto, Low Carb, Mothers Day, Quick and Easy, Saint Patricks Day, Spring, Summer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 slices

Calories 169

Ingredients

• 6 eggs
• 1/4 cup heavy cream
• 1/4 cup ricotta cheese
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh chives chopped
• 1/4 teaspoon dried dill
• 1 tablespoon oil
• 3 ounces fresh spinach
• 1/4 cup mozzarella
• salt and pepper

Instructions

• Preheat you broiler to high. In a bowl mix together the eggs, cream, ricotta, parsley, chives, dill, and a pinch of salt and pepper. Mix until this is thoroughly combined.
• In an 8 inch nonstick skillet heat 1 tablespoon oil over medium/low heat. Add the spinach and season with salt and pepper. Saute this for 1 to 2 minutes until the spinach begins to wilt. Add the egg mixture and stir, moving all the eggs and spinach around with a rubber spatula until the eggs begin to set. This should take 2-3 minutes.
• Even out the eggs and top with the mozzarella cheese, place under the broiler for 3-5 minutes until the cheese is brown and the middle is set. Remove from the oven and let it set for 5 minutes. Loosen the edges of the fritatta with the spatula and tap the skillet firmly on counter or cutting board. The fritatta should slide our with minimal effort. If it wants to stick just pay attention to where it is sticking and gently slide the spatula in the area it is stuck to loosen.
• Cut into 6 wedges and serve

Notes

Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. The nutrition calculated is per slice with 6 slices in the whole recipe.  10.2 net carbs in the entire recipe. The recipe serves 2 to 3 people.

Nutrition

Calories: 169kcal | Carbohydrates: 2g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 234mg | Sodium: 121mg | Potassium: 155mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1950IU | Vitamin C: 6.6mg | Calcium: 100mg | Iron: 0.9mg