Baked Frittata with Ricotta and Spinach

The baked frittata with ricotta and spinach is a simple, healthy, and delicious dish. Here is the recipe you can follow:

Ingredients

• 8 eggs
• 200 g ricotta
• 300 g fresh or frozen spinach
• Salt, to taste
• Freshly ground black pepper, to taste
• Extra virgin olive oil, to taste
• 1 clove of garlic (optional)
• 50 g grated Parmesan (optional)
• A pinch of nutmeg (optional)

Preparation

1. If using fresh spinach, wash them thoroughly under cold running water. If you opt for frozen spinach, let them thaw and squeeze them to remove excess water.

2. In a large skillet, heat a drizzle of oil with a clove of garlic. Add the spinach and sauté briefly until softened. Season lightly with salt and add a pinch of nutmeg if desired. Remove the garlic and set the spinach aside.

3. In a bowl, beat the eggs with salt and black pepper. Add the ricotta and mix well to combine.

4. Remove excess water from the spinach and add them to the egg and ricotta mixture, stirring well to distribute evenly.

5. If you also want to add grated Parmesan, this is the time to incorporate it into the mixture, stirring further.

6. Prepare a baking dish, greasing it with a drizzle of oil and/or lining it with parchment paper.

7. Pour the mixture into the dish and bake in a preheated oven at 180 °C for about 20-25 minutes or until the frittata is golden and well cooked in the center.

8. Once ready, remove the frittata from the oven and let it cool slightly for a few minutes before serving.

This frittata is excellent both hot and at room temperature and can be served as a main course or as an appetizer, perhaps accompanied by a fresh spring salad.

Trivia

The baked frittata is a very versatile preparation that allows for an incredible variety of additions, such as different types of cheeses, vegetables, or aromatic herbs. It is also a recipe that respects the Italian tradition of using simple and flavorful ingredients to create tasty and nutritionally complete dishes.