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Italian Spinach and Ricotta Frittata
Italian

Savory Italian Egg and Spinach Frittata

A delicious and easy-to-make Italian breakfast frittata packed with fresh spinach, tomatoes, and cheese, perfect for a hearty morning meal.

Total Time35 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
18
Protein
6
Carbs
18
Fat
2
Fiber
0g
Sodium
Ingredients
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish (optional)
Instructions
  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large bowl, whisk together the eggs, milk, and season with salt, black pepper, and dried oregano.
  3. 3Heat olive oil in an oven-safe skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  4. 4Add the chopped spinach and halved cherry tomatoes to the skillet, cooking until the spinach wilts, about 2-3 minutes.
  5. 5Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, and let it cook on the stovetop for about 2-3 minutes until the edges start to set.
  6. 6Before transferring to the oven, sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
  7. 7Place the skillet in the preheated oven and bake for 15-20 minutes, or until the frittata has puffed up and the top is golden brown.
  8. 8Once cooked, let it cool for a few minutes before slicing. Garnish with fresh basil leaves if desired.
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