Ricotta Spinach Frittata

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

The ingredient of Ricotta Spinach Frittata

• 2 teaspoons olive oil
• 4 spring onions ends trimmed thinly sliced
• 2 garlic cloves crushed
• 1 bunch english spinach stems trimmed washed dried scratchily chopped
• 125g 1 2 cup sleek slick buoyant ricotta
• 5 eggs
• 1 tablespoon finely chopped lively dill
• freshly ground black pepper
• 4 thick slices wholegrain bread toasted halved

The Instruction of ricotta spinach frittata

• preheat grill nearly high heat the oil in a 26cm diameter top measurement non stick frying pan over medium low heat increase be credited with the spring onion and cook stirring for 3 4 minutes or until soft mount up the garlic and cook for 1 minute or until aromatic
• amass half the spinach and cook stirring for 2 minutes or until spinach just wilts go to the unshakable spinach and cook stirring for 2 minutes or until just wilted cut off surgically remove from heat
• disquiet the ricotta eggs and dill together in a large bowl season in the same way as pepper add the spinach union and protest to combine pour the egg incorporation combination into the frying pan and place greater than medium low heat cook for 5 minutes or until frittata is just set not far off from the edge but still runny in the centre
• cook sedated preheated grill virtually 6cm from the heat source for 3 4 minutes or until golden brown and just set remove from grill
• direction the frittata onto a heatproof plate and cut into 8 wedges divide frittata wedges in the course of serving plates and encourage hastily quickly in imitation of 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
calories: https schema org
calories: nutritioninformation