Wednesday, November 10, 2010

Spinach Ricotta Frittata

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.

  •   6 eggs
  •   320 gr spinach, chopped
  •   250 gr white mushrooms, thinly sliced
  •   4 garlic cloves, diced
  •   1 cup shredded mozzarella cheese
  •   2/3 traditional ricotta cheese (soft unripened), drained
  •   1 teaspoon dried oregano leaves or dried thyme leave
  •   1/4 teaspoon turmeric powder
  •   4 tablespoons cooking oil
  •   salt & black pepper to taste
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 
until well-beaten. 

Add salt, black pepper, dried thyme, 1/2 cup 
shredded mozzarella cheese and ricotta cheese; 
mix well.
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.
This post and recipe were created by Shabnam Asmai.  
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 
with arugula.

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