Spinach, Tomato, and Ricotta Frittata

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I got this recipe from my Fine Cooking magazine, and it was tremendous. I give it a 7.5. I love eggs though, keep that in mind. I used a slightly bigger cast iron skillet, and it worked fine. It got a bit more well done on the bottom than I would have liked, so watch that carefully and use lower heat. I also only put mine in the oven for 5 minutes on 350 and it was completely fine. I noted my changes below in bold.

Spinach, Tomato, and Ricotta Frittata

by Debbie Schenkel from Fine Cooking
Issue 136

  • 8 large eggs
  • 2 Tbs. whole milk I used 1%
  • 1/2 cup frozen, thawed, chopped spinach, squeezed dry I used fresh, and just grabbed a couple of handfuls
  • 1/2 oz. freshly grated Parmigiano-Reggiano (1/2 cup)
  • Kosher salt and coarsely ground black pepper
  • 2 Tbs. unsalted butter I used half olive oil
  • 1 small onion, chopped I only used 1/3, and it needed more. Next time, I would use 75% of the onion or more
  • 1 small plum tomato, thinly sliced crosswise I used 2 smaller tomatoes and I put about 4 leaves worth of chopped basil on top
  • 1/3 cup whole-milk ricotta my ricotta was bad when I opened it, so I left this out, but it would be good, as would fresh mozzarella

Position a rack in the center of the oven and heat the oven to 375°F.

Whisk the eggs and milk in a medium bowl. Add the spinach, half of the Parmigiano, 1/2 tsp. salt, and 1/2 tsp. pepper and mix well.

Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the egg mixture and cook until the eggs begin to set, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Lay the tomato slices over the eggs and dollop the ricotta around the tomatoes. Sprinkle with 1/4 tsp. salt and a few grinds of pepper and then the remaining 1/4 cup of the Parmigiano. Bake until the ricotta is heated through, about 10 minutes. Let cool slightly before slicing and serving.

 

Mel’s Source

recipe retrieved 7/12/15 from http://www.finecooking.com/recipes/spinach-tomato-ricotta-frittata.aspx

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