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Spinach, Tomato, and Ricotta Frittata

Scott Phillips

Servings: 4 to 6

Juicy, ripe tomatoes counter creamy ricotta in this simple but satisfying egg dish.


  • 8 large eggs
  • 2 Tbs. whole milk
  • 1/2 cup frozen, thawed, chopped spinach, squeezed dry
  • 1/2 oz. freshly grated Parmigiano-Reggiano (1/2 cup)
  • Kosher salt and coarsely ground black pepper
  • 2 Tbs. unsalted butter
  • 1 small onion, chopped
  • 1 small plum tomato, thinly sliced crosswise
  • 1/3 cup whole-milk ricotta

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 270
  • Sodium (mg): 300
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 12


  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Whisk the eggs and milk in a medium bowl. Add the spinach, half of the Parmigiano, 1/2 tsp. salt, and 1/2 tsp. pepper and mix well.
  • Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the egg mixture and cook until the eggs begin to set, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Lay the tomato slices over the eggs and dollop the ricotta around the tomatoes. Sprinkle with 1/4 tsp. salt and a few grinds of pepper and then the remaining 1/4 cup of the Parmigiano. Bake until the ricotta is heated through, about 10 minutes. Let cool slightly before slicing and serving.


Rate or Review


  • Maya_B | 07/14/2015

    This was pretty good. Basic, not outstanding, but a good dish to get veggies, protein and some delicious flavors quickly on a weeknight.

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