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Spinach, Tomato, and Ricotta Frittata

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Serves 4 to 6

  • by from Fine Cooking
    Issue 136

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

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.

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

Photo: Scott Phillips

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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