Gluten-Free Savory Breakfast Fritatta with Spinach and Ricotta
A flavorful and filling gluten-free frittata loaded with fresh spinach, creamy ricotta cheese, and Italian herbs. This is a baked dish, perfect for weekend brunch.
Ingredients
- 8 large Eggs
- 1 cup Ricotta Cheese
- about 142 g Fresh Spinach
- 1/4 cup Grated Parmesan Cheese
- 2 tablespoons Olive Oil
- 2 cloves Garlic
- 1 teaspoon Italian Herb Mix
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C. Place an oven-safe 25.4 cm skillet over medium heat on your stovetop. Add the 2 tablespoons of olive oil to the skillet and allow it to heat for 1 minute, then add the 2 cloves of minced garlic and sauté for 1 minute until it becomes fragrant.
- 2Add the about 142 g of fresh spinach to the skillet with the garlic and olive oil. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted completely and significantly reduced in volume.
- 3In a large bowl, combine the 8 large eggs, 1 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1 teaspoon of Italian herb mix, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk vigorously until all ingredients are well combined and the mixture is smooth.
- 4Carefully pour the whisked egg mixture evenly over the wilted spinach in the skillet. Transfer the skillet to the preheated oven at 190°C and bake for 30-35 minutes, until the frittata is set in the center, golden brown on top, and firm to the touch.
- 5Remove the skillet from the oven and let the frittata cool in the skillet for 5-10 minutes before slicing. This cooling time allows the frittata to set further, making it easier to slice cleanly.
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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