Gluten-Free Frittata with Spinach and Ricotta
A fluffy and flavorful Italian-style frittata packed with spinach and creamy ricotta cheese. A perfect gluten-free breakfast or brunch option.
Ingredients
- 8 large Eggs
- 1 cup Ricotta Cheese
- about 142 g Fresh Spinach, chopped
- 1/4 cup Grated Parmesan Cheese
- 1 tablespoon Olive Oil
- 1 clove Garlic, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, salt, and pepper.
- 3Heat the olive oil in an oven-safe skillet over medium heat.
- 4Add the garlic and spinach and cook until the spinach is wilted, about 2-3 minutes.
- 5Pour the egg mixture into the skillet and cook on the stovetop for about 5 minutes, or until the edges begin to set.
- 6Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown.
- 7Let the frittata cool slightly before slicing and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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