Frittata with Spinach, Ricotta and Sun-Dried Tomatoes Recipe
This frittata is the Italian answer to a fully loaded omelette: eggs, delicate ricotta, spinach and bold sun-dried tomatoes. In Italy it’s often served for breakfast or a light lunch, and cold it makes a great picnic snack. It’s a bit like an egg bake that you can cut into wedges and take with you.
Frittata with ricotta, spinach and sun-dried tomatoes is an Italian version of a “fully loaded” omelette that is both fluffy and very filling. The delicacy of the ricotta balances the intense flavor of the sun-dried tomatoes and greens, so every bite has a different texture and flavor accent. The dish perfectly showcases the Italian way of cooking with whatever is on hand – a few simple ingredients turn into something you can serve for breakfast or an elegant brunch.
Chef's tips
Beat the eggs well with the ricotta, but don’t whip them into a foam – you want a uniform, slightly aerated mixture that will stay creamy inside. Sauté the spinach just until wilted and evaporate any excess water thoroughly, otherwise the frittata may turn out too wet and collapse. Cook over medium heat and finish in the oven or under a lid – the finished frittata should be set but still gently trembling in the center, not dried out.
How to serve
Cut the frittata into wedges and serve with a simple tomato and red onion salad and a slice of good sourdough bread – it makes a great weekend brunch. To drink, serve a milky coffee for a late breakfast or a glass of light rosé if you’re having it for a lazy Saturday lunch with friends. For a picnic, pack the cooled frittata in a box, add some olives and sliced bell pepper – it travels well and doesn’t lose flavor when cold.
Ingredients
- eggs - 6 pieces
- fresh spinach (frozen spinach also works, well squeezed) - 120 g
- ricotta cheese (or semi-fat cottage cheese, well mashed) - 120 g
- sun-dried tomatoes in oil (drained and cut into strips) - 6 pieces
- onion (finely chopped) - 0.5 piece
- olive oil - 2 tablespoons
- grated Parmesan (optional) - 20 g
- salt and pepper (to taste)
Preparation
- Preheat the oven to 180°C (top and bottom heat). If you’re using a pan with a metal handle, make sure it’s oven-safe. Otherwise, use a small baking dish.
- In a pan about 22 cm in diameter, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the spinach. If using fresh spinach, cook for 2–3 minutes until it wilts and reduces in volume. If using frozen spinach, cook until completely thawed and any excess water has evaporated. Season with a pinch of salt and pepper.
- In a bowl, beat the eggs with a fork or whisk until the yolks and whites are combined. Add the ricotta, the grated Parmesan if using, and a pinch of salt and pepper. Mix – small lumps of cheese can remain, that’s fine.
- Add the sautéed spinach and the chopped sun-dried tomatoes to the eggs. Gently mix to combine.
- In the same pan (or a clean one), heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the egg mixture and spread it evenly over the surface.
- Cook over medium-low heat for 4–5 minutes, until the edges start to set and the center is still slightly runny.
- Transfer the pan to the oven (or pour the mixture into a greased baking dish) and bake for 8–10 minutes, until the top is set and has risen slightly. When touched, the center should be springy, not runny.
- Remove from the oven and let the frittata rest for 5 minutes to cool slightly. Cut into wedges and serve warm or at room temperature.
Storage
Store cooled frittata slices in an airtight container in the fridge for up to 2 days. Eat cold or reheat gently in a pan or oven; avoid microwaving for too long so the eggs don’t become rubbery.
