Ricotta and Spinach Frittata

My Ricotta and Spinach Frittata makes a quick and elegant breakfast or brunch. Serve it warm, at room temperature, or straight from the fridge—it’s delicious any way you slice it. Fresh basil, sweet shallot, spinach, creamy ricotta, and nutty Parmesan come together to create a colorful, light and tasty meal.

This frittata has been a go-to recipe here since 2016—perfect for Lacto-Ovo vegetarians (or lacto-vegetarians). I’ve recently given it a few updates along with a video.

Ingredients

• Large eggs
• Ricotta cheese
• Parmesan cheese
• Fresh basil
• Salt
• Ground black pepper
• Nutmeg
• Butter
• Olive oil
• Shallot
• Spinach

What is a frittata?

Italian-style omelets (or omelettes depending on what part of the world you’re in) are typically served for breakfast or brunch and act as a blank canvas you can easily customize—perfect for using up leftovers. Just check out my Sweet Potato and Sage Frittata which is perfect for the cooler months.

Unlike the delicate, traditional French omelet, which is cooked entirely on the stovetop, frittatas are thicker and more substantial. You start them on the stovetop and finish them in the oven. A closer comparison would be the Spanish omelet (Spanish tortilla), which is also thick but cooked entirely on the stove and flipped in the pan.

Tips for making the best frittata, plus Common frittata mistakes and how to avoid them

• First determine the number of people you’re serving –  Generally 2 eggs per person is sufficient. 
• Use room temperature eggs – They will whisk up much easier than cold eggs and will cook more evenly.
• How to make a softer, lighter frittata – It is not traditional to add liquid to a frittata, but 1 teaspoon of whole milk per egg will lighten and soften the texture of the frittata. The milk has been replaced by the ricotta for this recipe.
• Frittata fillings –  Keep three things in mind when preparing your frittata. First, if you’re using vegetables with high moisture content—like zucchini, peppers, or mushrooms—cook them beforehand. Otherwise, they’ll release water and make the frittata wet and soggy. Second, avoid ingredients like fresh tomatoes, which are difficult to cook down enough to remove excess moisture. Finally, cook raw ingredients such as onions, potatoes, bacon, or sausage before adding them to the eggs, as the frittata doesn’t bake long enough for them to fully cook through. 
• How much salt to use – Since you can’t taste the frittata before cooking, a good guide is about ⅛ of a teaspoon of salt per egg. 
• Nutmeg in Ricotta and Spinach Frittata – Nutmeg adds a warm, subtly sweet, and earthy note that enhances richness without overpowering the dish. The flavor works particularly well with the dairy in the cheeses.
• Mixing the ingredients – Mix the all the ingredients in a large bowl before adding to the pan, this ensures even distribution.
• Best Pan for Frittata – There are a few things to look for when choosing a frittata pan. The pan should be ovenproof, nonstick skillet/frying pan and have sloped sides which makes it easier to slide the frittata out once cooked. Stainless steel and cast iron are not good options.
• Best frittata size pan – Choose the right pan size for your frittata based on how many eggs you’re using. Typically, you’d use an 8-inch (20 cm) pan for 8 eggs, a 10-inch (25 cm) pan for 10 eggs, and so on. You can use any size frying pan—it all depends on how thick you want the final frittata to be. For example, if you cook 8 eggs in a 10-inch pan, the frittata will be thinner than if you use 10 eggs in the same pan. 
• Cook frittata over low heat – If it is cooked over too high heat, the eggs will set too quickly, cook unevenly.
• When you start cooking the egg mixture on the stove, stir them continuously with a rubber spatula—as if you’re scrambling them. This technique lightens the texture and helps the eggs cook more evenly. As you stir, the eggs will begin to set and release less liquid.
• Always bake in the oven on the upper ⅓ of the oven. Since the bottom is direct contact with the hot pan more heat is required on the top.
• Know when your frittata is done—when you shake the pan, it shouldn’t jiggle, and the top of the frittata should look matte, not shiny, with the eggs fully set. 

 

 

Ricotta in a Frittata

Whole milk ricotta adds a lovely creamy texture and contains less moisture than lower-fat versions. Less moisture helps prevent the dish from becoming soggy.

Frittata additions

When it comes to frittata add-ins, mix it up! Add tomatoes, bell peppers, ham, bacon—anything you like. Make it your own, the possibilities are almost endless.

If you’ve made my Ricotta and Spinach Frittata, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.