Ricotta Spinach Frittata

This lively and lovely spinach and ricotta frittata is delicious for breakfast, lunch or dinner.

The ingredient of Ricotta Spinach Frittata

• 2 tsp olive oil
• 4 spring onions ends trimmed thinly sliced
• 2 garlic cloves crushed
• 1 bunch english spinach stems trimmed washed dried coarsely chopped
• 125g 1 2 cup smooth buoyant ricotta
• 5 eggs
• 1 tbsp finely chopped open dill
• freshly ground black pepper
• 4 thick slices wholegrain bread toasted halved

The Instruction of ricotta spinach frittata

• preheat grill more or less high heat the oil in a 26cm diameter top measurement non stick frying pan higher than medium low heat add the spring onion and cook stirring for 3 4 minutes or until soft amass the garlic and cook for 1 minute or until aromatic
• accumulate half the spinach and cook stirring for 2 minutes or until spinach just wilts increase be credited with the remaining spinach and cook stirring for 2 minutes or until just wilted remove from heat
• raise a fuss the ricotta eggs and dill together in a large bowl season gone pepper amass the spinach union and toss around to combine pour the egg merger into the frying pan and place over medium low heat cook for 5 minutes or until frittata is just set with reference to the edge but yet nevertheless runny in the centre
• cook sedated preheated grill approximately 6cm from the heat source for 3 4 minutes or until golden brown and just set cut off surgically remove from grill
• aim the frittata onto a heatproof plate and cut into 8 wedges divide frittata wedges along with serving plates and serve snappishly later than toast

Nutritions of Ricotta Spinach Frittata

calories: 265 529 calories
calories: 12 grams fat
calories: 4 grams saturated fat
calories: 18 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 19 grams protein
calories: 287 milligrams cholesterol
calories: 369 74 milligrams sodium
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calories: nutritioninformation