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Spinach and ricotta frittata

Preparation and cooking time
30 min
4 persons
  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 tsp. dried thyme
  • Salt and pepper
  • 260g/9.2 oz spinach, rinsed, stemmed and coarsely chopped
  • 8 large eggs
  • 335g/11.8 oz fresh ricotta
  • 35g/1.2 oz grated Parmesan
  • 1/4 tsp. ground nutmeg

Position a rack in the middle of the oven; preheat to 190°C/375°F/gas 5. In a medium sized ovenproof frying pan, add the olive oil. Heat over medium. Add the onion, garlic and thyme; season with salt and pepper. Cook, stirring often, until onion softens, about 7 minutes. Add the spinach and stir to wilt, 1 to 2 minutes.In a large bowl, whisk the eggs, ricotta, Parmesan and nutmeg until smooth; season. Pour the egg mixture over the spinach. Bake until the center is set, about 20 minutes. Let cool for10 minutes and turn the frittata ontoa plate.