One way I like to add variety to our meals and save money on groceries is by cooking several vegetarian dinners every week. The easiest, and most delicious way to do this is with eggs and cheese. Who doesn’t like something with a healthy amount of cheese in it? This Spinach and Ricotta Frittata is just that kind of meal! With fresh ricotta and parmesan, you get lots of flavor plus some good protein.
This recipe features bread as a base. At my house that means sourdough bread. Whenever I have part of a loaf that’s going stale I make something like this frittata or freeze cubed bread to use in the future. Here’s a post about just that! Later I can use the frozen bread to make a meal, croutons, or breadcrumbs. Nothing goes to waste!
Spinach and Ricotta Frittata
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 10 ounce fresh spinach, roughly chopped
- 8 large eggs
- 1/2 cup whole milk
- salt and pepper
- 2-3 cups bread cubes, cut into 1/2 to 1 in cubes
- 1/4 cup freshly grated parmesan cheese
- 1 large ripe tomato, sliced
- 1 cup ricotta cheese
Sautéing the onion and spinach
Heat the olive oil in an 8 to 10 inch skillet over medium heat. I use a cast iron skillet since this frittata will finish cooking in the oven. Any oven safe skillet will work but I have one like this. Sauté the diced onion until it’s soft and transparent, about 4-5 minutes. Add the chopped fresh spinach and cook until it’s wilted. Turn the heat to medium-high and let any moisture evaporate.
Making the egg and bread base
Meanwhile whisk the eggs in a large mixing bowl with the milk, 1 teaspoon of salt and a good pinch of black pepper.
Next add the bread cubes and grated parmesan cheese and toss to coat the bread with the egg mixture. Let the bread cubes sit for 5 minutes to soak up the eggs.
Scrape the bread and egg mixture into the skillet with the onion and spinach. Turn the heat to medium-low and cook for 2 to 3 minutes until the sides begin to set. Arrange the tomato slices over the frittata. Spoon ricotta around the tomatoes and smooth it out to roughly fill in the gaps.
Baking the Spinach and Ricotta Frittata
Bake the frittata in a preheated 375 degree oven form 15 to 18 minutes or until the eggs are set in the center of the skillet. Don’t overcook it because the eggs will continue to cook in the residual heat of the skillet. Let the frittata cool for 5 minutes before cutting into wedges to serve. This is delicious hot, cold, or even at room temperature.
Spinach and Ricotta Frittata
Ingredients
- 2 tbsp olive oil
- 1 medium red onion diced
- 1 10 ounce package fresh spinach roughly chopped
- 8 large eggs
- 1/2 cup whole milk
- salt and pepper
- 1/4 cup parmesan cheese freshly grated
- 2-3 cups sourdough bread cut into 1/2 to 1 inch cubes
- 1 large tomato sliced
- 1 cup fresh ricotta
Instructions
- Heat oil in a 8-10 inch skillet, preferably cast iron. Sauté the diced onion 3-4 minutes or until soft.
- Add the spinach and stir until it's wilted. Cook 5-7 minutes to make sure any moisture is cooked away. Remove skillet from heat.
- In a large mixing bowl, beat the eggs and milk with 1 teaspoon of salt and a good pinch of black pepper. Stir in the parmesan cheese.
- Add the bread cubes and stir to coat all the bread cubes with the egg mixture. Set aside for 5 minutes so the bread cubes can soak up the eggs and milk.
- Scrape the bread and egg mixture into the skillet with the onion and spinach and cook over medium-high heat. Cook until the sides begin to set. Remove from heat.
- Arrange the sliced tomatoes on top of the frittata. Spoon ricotta around the tomato slices and spread to fill the spaces.
- Bake in a preheated oven for 15-18 minutes or until the eggs are set in the middle of the skillet. Cool for 5 minutes before slicing into wedges and serving.
