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Ricotta Frittata

Author Amy Lee Scott


  • 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!