Tuscan Ricotta Frittata

Nutriscore Rating: 64/100

Elevate your breakfast or brunch table with this Tuscan Ricotta Frittata, a creamy and flavor-packed dish inspired by the rustic charm of Italian cuisine. Made with a velvety blend of ricotta cheese, Parmesan, and eggs, this frittata is studded with hearty baby spinach, sweet sun-dried tomatoes, and aromatic fresh basil, creating a vibrant medley of textures and flavors. Perfectly cooked in a single skillet and finished in the oven for a golden, fluffy finish, it’s a quick and impressive recipe ready in just 40 minutes. Ideal for entertaining or meal prep, this easy, oven-baked frittata pairs beautifully with a crisp side salad or crusty artisan bread. Indulge in a slice of Mediterranean comfort that will leave everyone asking for seconds!

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 8 eggs
• 1 cup ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 0.25 cup milk
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups baby spinach
• 0.5 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

12 steps

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, milk, salt, and black pepper until the mixture is smooth and well-combined.

3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

4. Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.

5. Stir in the baby spinach and cook for an additional 2-3 minutes, just until wilted.

6. Add the sun-dried tomatoes and stir to combine.

7. Pour the egg mixture over the vegetables in the skillet, spreading it out evenly.

8. Sprinkle the chopped fresh basil over the top.

9. Cook the frittata on the stovetop over medium-low heat for 5-7 minutes, until the edges start to set but the center remains slightly runny.

10. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully cooked and the center is set.

11. Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.

12. Cut into wedges and serve warm. Enjoy your Tuscan Ricotta Frittata!

Nutrition Facts

1 serving (162.1g)

Calories		273
% Daily Value*
Total Fat		18.8 g	24%
	Saturated Fat	7.8 g	39%
	Polyunsaturated Fat	0.0 g
Cholesterol		277 mg	92%
Sodium		500 mg	22%
Total Carbohydrate		8.9 g	3%
	Dietary Fiber	1.3 g	5%
	Total Sugars	4.7 g
Protein		17.8 g	36%
Vitamin D		1.5 mcg	7%
Calcium		233 mg	18%
Iron		2.4 mg	14%
Potassium		480 mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1017 cal (61.4%%)

Protein: 426 cal (25.7%%)

Carbs: 213 cal (12.9%%)