Creamy ricotta lifts the eggs while spinach adds a tender, earthy bite. Fresh herbs brighten the dish and a golden top offers a slight crisp. The texture is custardy in the center with a light crust around the edges. Serve warm for weekend brunch or slice for a portable weekday breakfast.
Ingredients
- Large eggs (8)
- Whole milk (1/4 cup)
- Ricotta cheese (1 cup)
- Fresh spinach, roughly chopped (4 cups)
- Small yellow onion, finely chopped (1)
- Garlic clove, minced (1)
- Fresh parsley, chopped (2 tbsp)
- Fresh chives, chopped (2 tbsp)
- Grated Parmesan cheese (1/3 cup)
- Olive oil (1 tbsp)
- Salt (3/4 tsp) or to taste
- Black pepper (1/2 tsp)
- Red pepper flakes (optional) (1/4 tsp)
- Butter or oil for greasing pan (1 tsp)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch ovenproof skillet or baking dish with the butter or oil.
- Heat the olive oil over medium heat in the skillet. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant, then add the chopped spinach and cook, stirring, until wilted and most liquid has evaporated, about 2–3 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk the eggs with the milk until blended. Stir in the ricotta, parsley, chives, Parmesan, salt, pepper, and red pepper flakes if using.
- Fold the cooled spinach and onion mixture into the egg mixture until evenly combined.
- Pour the mixture into the prepared skillet or transfer to the baking dish, smoothing the top. Sprinkle a little extra Parmesan or chives on top if desired.
- Bake for 25–30 minutes, or until the frittata is set in the center and the top is lightly golden. A slight jiggle in the center is fine; it will finish setting as it rests.
- Remove from the oven and let rest 5–10 minutes before slicing. Serve warm or at room temperature with a light salad or toast.
Tips or Variations
- Swap ricotta for crumbled feta for a tangier flavor and reduce added salt slightly.
- Add cooked diced bacon, mushrooms, or roasted red peppers for extra savory variety.
