If meals were spirit animals, mine would be brunch. I am an equal opportunist when it comes to my favorite meal–be it sweet, savory, or both–and I’m also not opposed to Brunch-for-Lunch or Brinner. Pretty much, if there is a breakfast food in sight, I want to eat it, a la Ron Swanson.
Which brings me to this lovely Ricotta Frittata. It combines the cheesy goodness I love in my favorite Baked Sausage Rigatoni but in a brunch-friendly meal. Plus, I really like how frittatas are like quiche. And to make up for the missing buttery crust, I just ate this frittata with a piece of toast slathered in butter!
For my first birthday as a married lady, Warren made me the most glorious asparagus, mushroom frittata and brought it to me in bed. Warren hates mushrooms with a burning passion, so the fact that he even brought himself to chop them, let alone pick them out of his share of the frittata was nothing short of miraculous. That’s true love, right?
- 2 tablespoons olive (or coconut) oil
- 1-2 cups baby spinach
- 8 large eggs
- 2 tablespoons water (or milk)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- pepper to taste
- 3/4 cups ricotta
- 1/2 tomato, thinly sliced
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- green onions for garnish
- Preheat oven to 350 degrees. Heat olive oil in an oven-safe skillet (we use cast iron) over medium heat and wilt spinach. Whisk eggs, water, and spices in a bowl and pour into wilted spinach. Reduce heat to low and let frittata cook, undisturbed, for about 2-3 minutes, until the edges are set and middle is bubbling.
- Remove from heat and use a spoon to put dollops of ricotta around the frittata. Lay tomato slices around the top of the frittata and sprinkle with mozzarella and Parmesan. Finish cooking the frittata in the oven for 12-15 minutes, until the middle is just set and the top is golden brown. Let the frittata cool for 5 minutes before serving. Sprinkle with chopped green onions and serve!