May 1, 2013

Oven frittata with ricotta and spinach

The market finally starts getting green. I bought a whole bag of green leaves and then I tried to push them into my fridge. Something had to go fast. Wanting or not, greens for lunch, everybody!

It works well to cook leaves. You take all that volume and reduce it to a hand full. Like spinach. I don't question any more how much I should use. I just use it all.

Still, my frittata wasn't as green as the Italian one in the original recipe. But almost. I added less spinach but more onions and reduced cheese and egg amounts by 1/4. Ricotta was a nice idea.  The frittata was pleasant and smooth all the way through the bite. With whipping cream, the dish would have been a little more separated and tougher. This is a fun meal. It can be eaten hot, warm or cold, any time of the day, for the big and the small among us.

Recipe adapted from Giallo Zafferano
time: 15 min preparation + 40 min baking = 55 min


  • 2 medium onions, peeled and chopped fine
  • 200 g (7 oz) fresh spinach leaves, washed, stems removed
  • 2 Tablespoon olive oil
  • 4 eggs
  • 200 g (7 oz) ricotta
  • 30 g (1 oz) Parmesan, grated
  • 30 g (1 oz) Emmentaler, grated
  • 1/4 teaspoon salt
  • salt, pepper to taste
  • pinch nutmeg
  • bread crumbs and butter for the form


  1. Preheat oven to 160C/325F (fan forced function). Butter and cover with bread crumbs a glass 23 cm (9 inch) round baking dish.
  2. In a medium bowl, using a bubble whisk, mix eggs just a bit. Add ricotta. Blend it all till smooth. Add the other cheeses and 1/4 teaspoon salt, pepper and nutmeg
  3. In a large pot, heat oil on medium/low. Add onions. Cook for about 12 minutes, without changing their color. Add spinach leaves. Cover the pot with a lid and cook for about 5 minutes, till spinach is soft. Salt and pepper to taste. Drain vegetables from liquids, place it on a cutting board and chop finely.
  4. Add spinach and onions to the bowl with cheese/egg mix. Combine and pour the mix into the ready form. Bake for about 40 minutes, till set in the middle and slightly browned.

No comments:

Post a Comment