|Spinach Ricotta Frittata|
|Posted on Nov 10, 2010|
|Archived under Breakfast and Brunch, Quick and Easy, Vegetarian|
| This is a very simple way to enjoy the combination |
of ricotta and spinach.
It's a delicious recipe for breakfast and brunch
or even lunch.
Heat oil in a non-stick pan over medium-low heat.
Add diced garlic and fry for 2-3 minutes.
Add turmeric powder, chopped spinach and
mushrooms; mix well and cook uncovered
over medium heat until all the liquid is absorbed.
|Crack the eggs into a bowl, stir gently with a fork |
Add salt, black pepper, dried thyme, 1/2 cup
shredded mozzarella cheese and ricotta cheese;
|Add spinach mixture and combine well.|
|Preheat the oven to 370°F. |
Coat the bottom and sides of a 8x8-inch baking
dish with the oil.
Pour mixture into the baking dish. Place in the
middle rack of the oven and bake until frittata
is puffy and golden.
Remove from the oven and sprinkle the
remaining mozzarella cheese all over the
Return the frittata to the oven and bake
until cheese is melted.
Serve warm or cold with toasted bread.
Makes 5 servings.
Cooking and Cooking is her personal website.
What a great way to use that freshly made ricotta you
learned to make last week!
This is also quite delicious if you replace the spinach