Baked Frittata with Ricotta and Spinach Recipe
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Spinach | 500g |
| Ricotta Cheese | 250g |
| Emmentaler Cheese | 100g |
| Leeks | 150g |
| Grana Padano Cheese (DOP) | 30g |
| Extra Virgin Olive Oil | 3 tbsp |
| Butter | As needed |
| Breadcrumbs | As needed |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions
Step 1: Prepare the Spinach
Begin by thoroughly washing the spinach to remove any dirt. Trim off the larger stems and allow the spinach to drain in a colander.
Step 2: Prep the Leeks
Peel away the outer layers of the leeks and discard the tougher green tops. Slice the remaining portion of the leek into thin rings.
Step 3: SautΓ© the Vegetables
Heat three tablespoons of extra virgin olive oil in a non-stick skillet over medium heat. Add the sliced leeks and sautΓ© until they become fragrant and lightly golden. Increase the heat slightly, then toss in the spinach. Cover the skillet with a lid and let the spinach cook for a few minutes, stirring occasionally, until soft and fully wilted.
Step 4: Drain and Chop
Once the spinach is cooked, transfer it to a colander. Press gently to remove excess water. After draining, finely chop the spinach using a knife.
Step 5: Prepare the Egg Mixture
In a mixing bowl, beat the eggs thoroughly with a pinch of salt and black pepper. Fold in the grated Grana Padano and Emmentaler cheeses, ensuring everything is well combined.
Step 6: Prep the Baking Dish
Grease a round baking dish (approximately 9 inches/23 cm in diameter) with butter. Sprinkle the base and sides with breadcrumbs to create a light coating that prevents sticking and adds texture.
Step 7: Assemble the Frittata
Incorporate the chopped spinach into the egg mixture, followed by the ricotta cheese. Stir until evenly distributed. Pour the mixture into the prepared baking dish and spread it evenly using a spatula.
Step 8: Bake to Perfection
Preheat the oven to 350Β°F (175Β°C). Place the baking dish on the center rack and bake for approximately 25-30 minutes, or until the frittata is set and the top turns a light golden brown.
Step 9: Serve and Enjoy
Allow the frittata to cool slightly before slicing. Serve warm or at room temperature for a delightful and nutritious main course.
Pro Tips:
- For added flavor, consider sprinkling a pinch of nutmeg into the egg mixture.
- This frittata pairs beautifully with a crisp green salad and a slice of crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator and reheated gently in the oven or microwave.
This recipe combines the creaminess of ricotta, the mild bite of Emmentaler, and the earthy depth of spinach, creating a baked frittata thatβs ideal for brunches, light dinners, or even as a party centerpiece. For more irresistible recipes, visit Love With Recipes!
