Spinach Ricotta Frittata Recipe

Name: Spinach Ricotta Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup baby spinach leaves, lightly packed; 2 green onions, sliced; 4 -6 button mushrooms, washed and sliced; 1 fire roasted red pepper, diced; 1 tablespoon fresh basil; 1 -2 teaspoon butter; 4 eggs (or egg substitute equivalent to 4 eggs); 1/3 cup ricotta cheese; 2 tablespoons parmesan cheese, grated; salt and pepper

Servings: persons

1
Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
2
Place over medium high heat, add butter.
3
When butter is melted add the prepared vegetables and basil.
4
Cook stirring often just until spinach is wilted.
5
Whisk together the eggs and ricotta cheese.
6
Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
7
When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
8
Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
9
Cut in half and serve on warmed plates.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup baby spinach leaves, lightly packed, 2 green onions, sliced, 4 -6 button mushrooms, washed and sliced, 1 fire roasted red pepper, diced, and more.

Yes, Spinach Ricotta Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Ricotta Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions