Frittata with ricotta and spinach
4 servings
40 minutes
Frittata with ricotta and spinach is a refined dish of Italian cuisine that harmoniously combines an airy texture and rich flavor. The origins of frittata trace back to the traditions of peasant breakfasts in Italy, where simple ingredients were transformed into gastronomic delights. The tenderness of ricotta and the freshness of spinach create a perfect balance, complemented by the aroma of basil and the light acidity of roasted cherry tomatoes. The parmesan topping adds a spicy note, making the dish rich yet light. Frittata is wonderful as a standalone dish garnished with herbs and is perfect for a late breakfast or a light Mediterranean-style dinner. It can be served warm or chilled, enjoying every note of this simple yet elegant dish.
1
Wash the spinach.
- Fresh spinach leaves: 60 g
2
Then chop finely.
- Fresh spinach leaves: 60 g
3
Crack the eggs into a baking dish.
- Chicken egg: 10 pieces
4
Add salt and pepper to taste.
- Salt: to taste
- Five Peppers Mix: to taste
5
Whisk the eggs together with the ricotta until smooth.
- Chicken egg: 10 pieces
- Ricotta cheese: 250 g
6
Add chopped spinach.
- Fresh spinach leaves: 60 g
7
Separate the basil leaves from the stems. If the leaves are large, chop them.
- Green basil: 1 sprig
8
Send greens to the eggs.
- Green basil: 1 sprig
9
Mix thoroughly.
10
Add lightly roasted cherry tomatoes.
- Cherry tomatoes: 20 pieces
11
Mix again.
12
Add grated parmesan on top.
- Grated Parmesan cheese: 40 g
13
Send to the oven preheated to 220 degrees.
14
Take out after half an hour and serve with greens.