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Main course · Italian

Frittata di Spinaci e Ricotta (Spinach and Ricotta Frittata)

30 min Serves 4 ~352 kcal/serving ~£3.80 (£0.95/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 300 g fresh spinach
  • 150 g ricotta
  • 7 large eggs
  • 40 g parmesan, grated
  • 1 tsp fresh nutmeg
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
352 kcal
Protein
25 g
Carbohydrate
3.5 g
of which sugars
2 g
Fat
26 g
of which saturates
9.3 g
Fibre
1.8 g
Salt
1.05 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a 24cm non-stick frying pan and wilt the spinach for 3-4 minutes, then drain off any excess liquid and roughly chop.

  2. 2

    Beat the eggs with the parmesan and nutmeg, then stir in the spinach and dot over spoonfuls of the ricotta.

  3. 3

    Pour into the pan and cook over low heat for 8 minutes until set around the edges.

  4. 4

    Finish under a hot grill for 3-4 minutes until golden and set through.

  5. 5

    Rest briefly, then cut into wedges to serve.

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