Spinach and Ricotta Frittata

This is a very tasty yet simple and quick meal for two.


2 large free range Eggs
2 tbsp water
1 heaped tbsp grated hard cheese (i.e Parmesan style)
100 gms Ricotta cheese
125 gms fresh Spinach
½ tbsp finely chopped fresh herbs (my preference Oregano and Basil)
½ tsp salt
½ tbsp olive oil


Put a steamer saucepan on to boil, and when boiling, put the spinach into the top section to cook.

Meanwhile, put the Ricotta cheese into a small bowl, and with a fork stir it until the texture is smooth and creamy.

In a large bowl, beat together the eggs, water, grated hard cheese, herbs and salt.

When the spinach is soft – don’t overcook it – drain it well (and press excess water out of it), and then chop it finely.

Stir the spinach and Ricotta cheese into to the egg mixture and mix thoroughly.

Heat the oil in a large lidded non-stick fry-pan, over a moderate heat.  When the oil is hot pour in the egg mixture. Put a lid on and cook for a couple of minutes or until the mixture is set.

Take the pan off the heat, and remove the lid. Then (with the help of a large plate)  turn the frittata over (carefully), then slide it back into the fry-pan.

Return the pan to the heat and cook the other side. When it’s firm to the touch, slide onto the serving plate.

I serve this with and a nice fresh green salad (tossed with my Italian Dressing of course!)



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