Ingredients
- 8 large eggs, room temperature
- 1⅓ cups + ½ cup ricotta
- 1 tablespoon freshly grated parmesan cheese
- 2 tablespoons fresh basil,chopped
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Small pinch fresh nutmeg
- 2 teaspoons unsalted butter
- 1 teaspoon olive oil
- 1 large shallot, finely chopped
- 2 cups spinach
- 2 large basil leaves, chopped for garnish
Recipe Description
An easy and delicious breakfast, brunch, lunch or dinner. Ricotta frittata is a quick meal ready in 20 minutes with fresh flavors of basil, spinach and parmesan cheese.
Before the June gloom rolled in, we had a lovely warm weekend day and I was getting in the mood for summer. Heirloom tomatoes had just hit my supermarket so I knew that evening I wanted to make a tomato salad, but what to have with it? Something light to go well with the salad. A frittata! As I was buying Parmesan cheese for the salad, ricotta caught by eye. So here’s how the menu shaped up, heirloom tomato salad with parmesan basil croutons (recipe coming soon) and a ricotta frittata with fresh basil (to complement the salad) and to give the frittata color and veggies I mixed in fresh spinach.
