RICOTTA, TOMATO & SPINACH FRITTATA
Healthy veggie bites that are packed with flavour - a midweek must
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
- Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
- Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
RICOTTA AND SPINACH FRITTATA WITH MINT
I have a lot of spinach in my garden right now, and what doesn't wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Six servings
Number Of Ingredients 8
Steps:
- Steam the spinach above 1 inch of boiling water just until it wilts, about two minutes. Rinse with cold water, squeeze out excess moisture and chop fine.
- In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that the bottom doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 277 milligrams, Sugar 0 grams, TransFat 0 grams
SPINACH RICOTTA FRITTATA
Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.
Provided by PaulaG
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
- Place over medium high heat, add butter.
- When butter is melted add the prepared vegetables and basil.
- Cook stirring often just until spinach is wilted.
- Whisk together the eggs and ricotta cheese.
- Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
- When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
- Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
- Cut in half and serve on warmed plates.
TOMATO AND SPINACH FRITTATA
There are lots of Spinach, Tomato recipes but when I checked this one is a little different. I threw it together and liked the result. I say it is for 2 but that is if it is served with a salad and a roll. Hope you enjoy it. I like lite Havarti but use your favorite cheese. The hot spice is optional but it does give some pep to the recipe. An 8" pie plate works but it needs to have at least 1 1/2 " sides. I used an 8" x 6" casserole dish. I used adobo chili pepper for my "Hot" spice.
Provided by Bergy
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 375°F.
- Lightly spray a baking dish with Pam or other No Oil spray.
- Place the cottage cheese in a strainer and drain for 5 minutes.
- Pack the spinach on the bottom of the dish.
- Add the sliced onion.
- Sprinkle on the Adobe spice.
- Combine the eggs and cottage cheese in a food processor and puree until the mixture is very smooth.
- Pour over the spinach.
- Arrange the tomato slices on top.
- Sprinkle on the grated cheese.
- Bake in 375 oven until golden and the eggs are cooked apprx 25 minutes.
Nutrition Facts : Calories 334.5, Fat 17.4, SaturatedFat 9.4, Cholesterol 256.2, Sodium 738.5, Carbohydrate 16.4, Fiber 2.6, Sugar 5.9, Protein 28.7
SPINACH RICOTTA QUICHE
Steps:
- Preheat oven to 350 degrees Farenheit.
- Roll the dough out on a well-floured work surface until it's approximately 11 to 12-inches in diameter.
- Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
- Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
- Pour mixture into the par-baked pie crust.
- In a small bowl combine ricotta with mozzarella and remaining parmesan.
- Dollop the ricotta all around and top and place tomatoes around the cheese.
- Place foil on the edges of the crust to prevent them from burning.
- Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
- Let cool before serving.
Nutrition Facts : ServingSize 1 slice, Calories 225 kcal, Carbohydrate 15.5 g, Protein 12 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 178 mg, Sodium 366.5 mg, Fiber 0.5 g, Sugar 1 g
POTATO FRITTATA WITH SPINACH AND RICOTTA
Rustic Italian potato frittata recipe, a thick skillet cake with eggs, potato, spinach and cheese. The easiest supper or brunch dish!
Provided by Karen Tedesco
Categories Eggs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 (180 C) degrees.
- Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they're cool enough to handle.
- Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.
- Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.
- Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.
- Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.
- Cool 10 minutes before slicing. Frittata can be served warm or at room temperature.
Nutrition Facts : ServingSize -2 g, Calories 218 kcal, Carbohydrate 10 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 232 mg, Sodium 185 mg, Fiber 1 g, Sugar 2 g
RICOTTA FRITTATA
Provided by Cesare Casella
Categories Cheese Egg Breakfast Brunch Wheat/Gluten-Free Dinner Buffet Parmesan Ricotta Shower Party Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 375°F.
- 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
- 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
- 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
- 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.
More about "ricotta tomato spinach frittata food"
SHEET PAN SPINACH TOMATO RICOTTA FRITTATA - RECIPE RUNNER
From reciperunner.com
4.3/5 (173)Total Time 25 minsCategory Egg DishesCalories 158 per serving
- Preheat oven to 425° F. and place a rimmed quarter sheet pan in the oven while it's preheating.
- In a medium sized skillet, heat the olive oil over medium-high heat. Add in the shallots and sauté for a minute, then add in the spinach. cherry tomatoes, granulated garlic and season with salt and pepper. Sauté another 2-3 minutes or until the spinach is wilted. Remove from the heat.
- In a medium sized bowl whisk together the eggs, egg whites, Italian seasoning, milk and ricotta until combined.
- Remove the hot sheet pan from the oven and spray with cooking spray. Pour the egg mixture into the sheet pan, then evenly disperse the spinach-tomato mixture on top. Top with shredded parmesan cheese if desired, then bake for 10-12 minutes or until the frittata is set.
SPINACH AND RICOTTA FRITTATA - RACHAEL RAY IN SEASON
From rachaelraymag.com
5/5 (2)
- In a 10-to 12-inch ovenproof skillet, add the EVOO, three turns of the pan, and swirl to coat the entire surface, using a paper towel to reach the edges. Heat over medium. Add the onion, garlic and thyme; season with salt and pepper. Cook, stirring often, until onion softens, 6 to 7 minutes. Add the spinach and stir to wilt, 1 to 2 minutes.
- In a large bowl, whisk the eggs, ricotta, Romano and nutmeg until smooth; season. Pour the egg mixture over the spinach.
- Bake until the center is just set, 15 to 20 minutes. When cool, run a knife around the skillet edges to release the frittata. Invert onto a work surface and cut into wedges.
FRITTATA CAPRESE WITH SPINACH, TOMATO AND RICOTTA RECIPE
From australianeggs.org.au
3.8/5 (27)Total Time 35 minsCategory Dinner Recipes, Lunch Recipes, VegetarianCalories 502 per serving
SPINACH, TOMATO, AND BACON FRITTATA - SIDECHEF
From sidechef.com
4/5 (8)Total Time 45 minsCuisine AmericanCalories 106 per serving
- Preheat the oven to 350 degrees F (180 degrees C). Coat a 9-inch cast iron skillet with Nonstick Cooking Spray (to taste). Set aside.
- In a deep 12-inch cast-iron skillet, fry the Bacon (1 pound) over medium-high heat until crisp (you may need to do this in several batches). Remove to paper towels to drain.
- Pour all the bacon fat out of the skillet except 1 tablespoon. Add the Fresh Baby Spinach (4 ounce) and Cherry Tomato (1/4 cup) and cook over medium heat, stirring a few times, until the spinach wilts and the tomatoes heat through.
- In a large bowl, scramble the Egg (15) and season with Kosher Salt (1 tablespoon) and Ground Black Pepper (1 teaspoon). Pour into prepared skillet.
RICOTTA AND SPINACH FRITTATA - CULINARY GINGER
From culinaryginger.com
4.5/5 (18)Total Time 30 minsCuisine ItalianCalories 123 per serving
- To a mixing bowl add the eggs, 1 1/3 cups ricotta, parmesan, basil,salt, pepper and nutmeg, whisk well to combine. Don't be concerned if there is ricotta lumps. Set aside.
- To a 10-inch (25 cm), oven-proof skillet add the butter oil over medium heat. Once melted and starts to bubble, add the shallot to the pan and cook until they start to soften. Add the spinach cook until it starts to wilt. Stir in the egg mix and mix well so the spinach is evenly distributed. Cook until the edges start to set, about 2 minutes.
- Transfer the frittata to the oven for 5 minutes until the top starts to set. After 5 minutes, remove from the oven and drop balls of the 1/2 cup ricotta around the top then return back to the oven for 15 minutes until puffed and set.
RICOTTA FRITTATA RECIPE - MARIO BATALI | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Preheat the oven to 375°. Coat the bottom of a 12- to 14-inch cast-iron skillet with the 1/4 cup of olive oil. Add the onion and marjoram and cook over moderate heat until the onion is translucent and very aromatic, about 7 minutes.
- In a medium bowl, whisk the eggs with the ricotta and Parmigiano-Reggiano and season with salt and pepper. Pour the egg mixture into the skillet and stir to incorporate the onion. Cook until the eggs begin to set. Transfer the skillet to the oven and bake for 12 to 15 minutes, until the frittata is set.
- Turn the frittata out onto a serving platter and let cool. Drizzle the frittata with olive oil and serve at room temperature, with the tomato sauce on the side.
BACON SPINACH TOMATO RICOTTA FRITTATA - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
4.8/5 (12)Total Time 36 minsCategory Gluten Free, Grain Free, Low Carb, PrimalCalories 116 per serving
- Preheat the oven to 400 °F, and grease or oil a 9 inch pie dish. In a large mixing bowl combine: 5 beaten eggs, ½ cup egg whites, ½ cup ricotta, ½ tsp sea salt, ¼ tsp ground mustard, and ¼ tsp black pepper. Whisk and beat all ingredients together. Make sure to break up the ricotta well. It is okay if there are small ricotta clumps.
- Add spinach, and crumbled bacon to the egg mixture and stir in. Pour the egg mixture into the prepared pie dish. Place tomato slices on top of the frittata. Bake for 30 minutes or until the center is done and no longer liquid.
SPINACH TOMATO RICOTTA FRITTATA - STOLENRECIPES.NET
From stolenrecipes.net
Servings 6Estimated Reading Time 3 minsCategory Breakfast
- In medium skillet, heat olive oil over medium-high heat. Add in shallots and sauté for a minute, and then add in spinach, cherry tomatoes, granulated garlic, salt and pepper. Sauté another 2-3 minutes or until spinach is wilted. Remove from heat.
- In medium bowl, whisk together eggs, egg whites, Italian seasoning, milk and ricotta until combined.
- Remove hot sheet pan from oven and spray with cooking spray. Pour the egg mixture into the pan, and then evenly disperse the spinach and tomato mixture on top. Top with shredded Parmesan cheese, bake 10-12 minutes or until frittata is set.
SPINACH AND RICOTTA FRITTATA - TABLE AND A CHAIR
From tableandachair.com
5/5 (4)Total Time 15 minsCategory Breakfast And Brunch, Main DishCalories 169 per serving
- Preheat you broiler to high. In a bowl mix together the eggs, cream, ricotta, parsley, chives, dill, and a pinch of salt and pepper. Mix until this is thoroughly combined.
- In an 8 inch nonstick skillet heat 1 tablespoon oil over medium/low heat. Add the spinach and season with salt and pepper. Saute this for 1 to 2 minutes until the spinach begins to wilt. Add the egg mixture and stir, moving all the eggs and spinach around with a rubber spatula until the eggs begin to set. This should take 2-3 minutes.
- Even out the eggs and top with the mozzarella cheese, place under the broiler for 3-5 minutes until the cheese is brown and the middle is set. Remove from the oven and let it set for 5 minutes. Loosen the edges of the fritatta with the spatula and tap the skillet firmly on counter or cutting board. The fritatta should slide our with minimal effort. If it wants to stick just pay attention to where it is sticking and gently slide the spatula in the area it is stuck to loosen.
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