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Spinach and Ricotta Frittata

Spinach and Ricotta Frittata (Southern Italy)

4.75 from 8 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Calories 277 kcal


  • 1 large onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 pound spinach, large stems removed
  • salt and pepper, to taste
  • freshly ground nutmeg, to taste (just a dash)
  • 4 eggs
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup ricotta cheese


  • Heat a large skillet over medium heat and drizzle the bottom with 2 tablespoons olive oil.
  • Add onion and sautée for 8 to 10 minutes until the slices turn soft and translucent.
  • Then, add spinach directly from the package. Stir for a few more minutes until the leaves are fully wilted. When the onions and spinach are ready, sprinkle with salt and freshly ground nutmeg.
  • Meanwhile, in a large bowl, whisk together eggs with a pinch of salt and pepper. Stir in Ricotta cheese and Parmesan cheese.
  • Add the greens to the egg and cheese mixture and stir everything together.
  • Drizzle some more extra virgin olive oil (around 1 Tablespoon) to the same skillet you have used to cook the vegetables. This step is essential to avoid sticking.
  • Turn the heat on low and pour everything back in. Make sure the bottom of the pan is completely covered and that the ingredients are evenly distributed.
  • Cover with a lid and cook for around 10 minutes, until the egg on top is starting to set and the bottom is nice and firm.
  • Finally, flip the frittata with the help of the lid and cook it for 5 more minutes so that the other side also gets browned.
  • Serve hot or room temperature.


Calories: 277kcalCarbohydrates: 9gProtein: 15gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 185mgSodium: 275mgPotassium: 788mgFiber: 3gSugar: 2gVitamin A: 11063IUVitamin C: 35mgCalcium: 279mgIron: 4mg
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