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Spinach Frittata with Brianna

Today Brianna and I decided to make a quick lunch: spinach frittata. We picked up a ricotta cheese on the way home, mixed all our ingredients together and put it into the oven in about 10 minutes, flat. It's really quick and healthy and it's pretty, too!

Spinach Frittata
(Serves 6-8)
By Debby Segura © 2002

olive oil
matzoh meal or bread crumbs
4 eggs
1 15 ounce container part-skim ricotta
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
1/4 teaspoon nutmeg
¼ teaspoon white pepper
salt and pepper to taste
2 16 ounce bags frozen chopped spinach, thawed
¾ cup grated mozzarella cheese, divided

Parmesan cheese (optional)


Preheat the oven to 400 degrees. Grease an 8”x10” casserole pan with olive oil and dust with matzoh meal. In a large mixing bowl, combine the eggs with the ricotta and the spices, salt and pepper, mixing until smooth. Fold in the thawed spinach and ½ cup of the mozzarella cheese. Pour the spinach mixture into the prepared pan and smooth the top. Sprinkle generously with the matzoh meal or the bread crumbs and Parmesan cheese, if desired. Bake for 25 minutes. Top evenly with the remaining ¼ cup of mozzarella cheese and continue to bake until the cheese is bubbling and just beginning to brown, about 15 minutes more. Allow the frittata to cool at least 45 minutes before serving.

Serve hot, warm, at room temperature, or reheated, covered, at 350 for 15 minutes. Should not be frozen.