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Spinach ricotta frittata

This humble Italian egg dish couldn’t be simpler to assemble. The fillings can vary depending on your mood or what you have on hand but here, it’s a classic combination of fresh spinach and creamy ricotta cheese.

Serves

Cost per
serving

$0.00

Prep time

5 mins

Cook time

30 mins

Great Value Cage Free Large White Eggs, 12 Count Great Value Milk Whole Vitamin D, Half Gallon, Plastic, Jug, 64oz Morton Salt Coarse Kosher Salt for Cooking, Grilling, Brining, & Salt Rimming, 16 oz Great Value Ground Black Pepper, 3 oz Great Value Extra Virgin Olive Oil, 17 fl oz Fresh Whole Shallots, 3 oz Package Marketside Fresh Baby Spinach, 6 oz Bag, Fresh Great Value Original Ricotta Cheese, 15 oz Tub (Refrigerated)Great Value Grated Parmesan Cheese, 8 oz Bottle

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

Arrange a rack in the top third of the oven and heat the oven to 350 F.

Step 2

Crack 8 large eggs into a large bowl and whisk until blended. Add the milk, salt and pepper. Whisk to combine.

Step 3

Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium heat until shimmering. Add the shallot and sauté until softened, about 2 minutes. Add 5 ounces baby spinach, a handful at a time, and sauté until just wilted, about 2 minutes.

Step 4

Spread the spinach mixture into an even layer, then pour the whisked eggs over the top, tilting the pan to make sure the eggs spread out evenly to the edges of the pan. Dollop the ricotta all over the surface of the eggs and sprinkle the Parmesan over the top. Cook, undisturbed, until the eggs at the edges of the pan just begin to set, about 2 minutes.

Step 5

Transfer the skillet to the oven and bake until the eggs are just set, 18 to 20 minutes. Pierce the center of the frittata with a paring knife: It should come out clean without any raw, wet egg. If not, continue to bake until it does.

Step 6

Switch the oven to broil on high. Broil until the top of the frittata is golden-brown in spots, about 3 minutes. Let cool in the pan for at least 10 minutes. Slice into wedges and serve warm or at room temperature.