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Greatest plates · Breakfast
Ricotta and Spinach Breakfast Frittata
A soft, high-protein Italian frittata built on eggs, fresh ricotta and parmesan, folded through wilted spinach. Cooked on the stovetop then finished under the grill for a golden, just-set top — a proper savoury breakfast that keeps you full.
Serves 4Prep 15 minCook 20 minBreakfastEgg
Containsdairy · egg
Protein 27%Carbs 7%Fat 66%
About 410 kcal a serve — 28 g protein, 7 g carbs, 30 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the grill
prepPosition an oven rack in the upper third and turn the grill to high so it is hot when the frittata is ready to finish.
grill high
Whisk the egg base
mixCrack the eggs into a large bowl. Add the parmesan, nutmeg, salt and pepper and whisk until well combined and slightly frothy.
In the bowlegg base →
Soften the onion and garlic
cookHeat the olive oil in a 24 cm ovenproof non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes until soft and translucent. Add the garlic and cook 1 minute more until fragrant.
In the panaromatics →
medium, 6 min
Wilt the spinach
cookAdd the baby spinach a handful at a time, tossing until wilted and any liquid has cooked off, about 3 minutes. Spread it evenly across the base of the pan.
In the panspinach →
medium, 3 min
Pour in eggs and dot with ricotta
cookReduce the heat to low. Pour the egg mixture over the spinach and gently stir once to distribute. Dollop teaspoons of ricotta evenly over the top. Cook without stirring for 8–10 minutes until the edges are set but the centre is still slightly loose.
In the panset the base →
low, 8–10 min
Finish under the grill
finishSlide the pan under the hot grill for 3–4 minutes until the top is set, golden and puffed. Watch closely so it does not colour too fast.
Rest and serve
serveRest the frittata in the pan for 3 minutes, then slide onto a board and cut into 4 wedges. Serve warm.
rest 3 min
Cook's noteDraining watery ricotta in a sieve for 10 minutes keeps the frittata from going soggy. Leftovers are excellent cold the next day.
Estimated per serve
410 kcal · 28 g protein · 7 g carbs · 30 g fatestimates, within ~10%
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