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Spinach and ricotta frittata
For 2 1 tablespoon oil
1/2 onion, chopped
2 garlic cloves, chopped
100 g sliced mushrooms
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3 eggs
50 ml milk
Black pepper
100 g cheese ricotta
50 g finely chopped fresh spinach
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Heat the oil in a pan and fry the onion, garlic and mushrooms over medium heat for 5 minutes until the onion is soft and translucent.
In the meantime, lightly beat the eggs with the milk and plenty of black pepper.
In a separate cup or bowl, combine spinach and ricotta.
Remove the onion mixture from the heat and place it in an ovenproof dish when you are ready to bake your frittata. If not, leave it in the pan.Pour the egg mixture evenly over the vegetables and top with the ricotta mixture. Make sure all areas of the frittata get some ricotta.
If you made your frittata directly in the pan, use this method to cook the eggs, alternating between the stove and the grill to cook the frittata on both sides. Alternatively, place your casserole dish in the oven and bake at 190°C (gas mark 5 / 375°F) for about 20 minutes, until the eggs are set.
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