Savory Spinach and Ricotta Frittata Delight
Start your day with a delicious and nutritious Savory Spinach and Ricotta Frittata Delight! This frittata is packed with fresh baby spinach, vibrant green onions, and earthy mushrooms, all blended beautifully with creamy ricotta cheese. Topped with nutty Parmesan and laced with aromatic basil and fire-roasted red peppers, this dish is a fantastic way to sneak in those vital vegetables for breakfast. Pair it with warm biscuits or muffins and a side of fresh fruit for a spectacular brunch that will impress your guests and nourish your family. Perfect for lazy weekends or special occasions!
2
Servings
250
Calories
11
Ingredients
Ingredients
Baby spinach leaves
1 cup (lightly packed)
Green onions
2 (sliced)
Button mushrooms
4-6 (washed and sliced)
Fire roasted red pepper
1 (diced)
Fresh basil
1 tablespoon (chopped)
Butter
1-2 teaspoons (for cooking)
Eggs
4 (lightly beaten (or egg substitute equivalent to 4 eggs))
Ricotta cheese
1/3 cup (softened)
Parmesan cheese
2 tablespoons (grated)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Instructions
1
Start by spraying a non-stick 9 or 10-inch omelet pan with cooking spray and place it over medium-high heat.
2
Add the butter and allow it to melt, ensuring it's evenly coating the pan.
3
Once the butter is melted, add the sliced green onions, mushrooms, diced fire-roasted red pepper, and chopped basil. Sauté for about 2-3 minutes, stirring frequently until the spinach is wilted and the mushrooms are softened.
4
In a separate bowl, whisk together the eggs and softened ricotta cheese until well combined and creamy. Season with salt and pepper to taste.
5
Pour the egg and ricotta mixture evenly over the sautéed vegetables in the pan. Allow it to cook for 3-4 minutes without stirring, lifting the edges occasionally with a spatula to allow any uncooked portions to flow to the bottom of the pan.
6
When the edges start to set but the center is still slightly runny, reduce the heat to low, cover the pan with a lid, and cook for an additional 1-2 minutes until the frittata is almost completely set.
7
Carefully invert the frittata onto a large plate, then slide it back into the pan to finish cooking. Sprinkle the grated Parmesan cheese on top.
8
Cook for another 1-2 minutes, then remove from heat.
9
Cut the frittata in half and serve each portion on warmed plates, garnished with extra basil if desired.
Nutrition Information
15g
Fat
9g
Carbs
19g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Spinach and Ricotta Frittata Delight?
It is a nutritious breakfast dish made with fresh baby spinach, green onions, mushrooms, creamy ricotta, and Parmesan cheese.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
What are the nutritional facts for one serving?
Each serving contains 250 calories, 15g of fat, 9g of carbohydrates, and 19g of protein.
What kind of spinach is recommended?
The recipe calls for 1 cup of lightly packed baby spinach leaves.
Can I use an egg substitute in this frittata?
Yes, you can use an egg substitute equivalent to 4 eggs.
What types of cheese are used?
This frittata features 1/3 cup of softened ricotta cheese and 2 tablespoons of grated Parmesan cheese.
Is this recipe considered low carb?
Yes, it is tagged as a low carb breakfast option with only 9g of carbohydrates per serving.
What size pan should I use?
A non-stick 9 or 10-inch omelet pan is recommended for this recipe.
How long do I sauté the vegetables?
The green onions, mushrooms, red pepper, and basil should be sautéed for about 2-3 minutes until the spinach is wilted.
What is the best way to flip the frittata?
Carefully invert the frittata onto a large plate, then slide it back into the pan to finish cooking the other side.
What vegetables are included in this dish?
The dish includes baby spinach, green onions, button mushrooms, and fire-roasted red peppers.
How much protein is in this frittata?
There are 19 grams of protein per serving.
Is there any fiber in this recipe?
Yes, each serving provides 1 gram of fiber.
What temperature should I cook the frittata on?
Start over medium-high heat for sautéing and initial cooking, then reduce to low once the edges set.
How should the mushrooms be prepared?
Use 4-6 button mushrooms that have been washed and sliced.
What can I serve with this frittata?
It pairs well with warm biscuits, muffins, or a side of fresh fruit.
How much ricotta cheese is needed?
The recipe requires 1/3 cup of softened ricotta cheese.
Does this recipe use fresh herbs?
Yes, it uses 1 tablespoon of chopped fresh basil.
How many eggs do I need?
You will need 4 eggs for this recipe.
What is the final topping for the frittata?
The frittata is topped with grated Parmesan cheese and can be garnished with extra basil.
Should I season the egg mixture?
Yes, whisk salt and pepper into the egg and ricotta mixture to taste.
How do I prevent the frittata from sticking?
Spray the pan with cooking spray and melt 1-2 teaspoons of butter before adding ingredients.
How long does the center take to set?
After the initial 3-4 minutes of cooking, cover and cook for an additional 1-2 minutes on low heat.
What preparation is needed for the fire-roasted red pepper?
One fire-roasted red pepper should be diced before being added to the pan.
How do I ensure the eggs cook evenly?
Lift the edges of the frittata occasionally with a spatula to allow uncooked portions to flow to the bottom.
Is this recipe suitable for a brunch?
Yes, it is specifically suggested as a spectacular brunch dish for guests or family.
How many mushrooms should I use?
The recipe suggests using 4 to 6 button mushrooms.
What is the preparation for the green onions?
The two green onions should be sliced before cooking.
Can I use regular red peppers?
The recipe specifies fire-roasted red peppers for flavor, but fresh diced peppers could be used as a substitute.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for lazy weekends or special occasions.