I love to have fresh salads, but as the weather cools down I crave warm food. So, instead of serving a salad next to my frittata, as I usually do, I decided to cook it in the frittata. This way in one dish I get both my protein and vegetable serving. If you have children who are picky with veggies, this recipe might be a good way to trick them in to eating their vegetables.
Preparation time: 35 minutes
1 red onion – chopped
1 bag fresh baby spinach leaves (6oz/170gr) – chopped
1 cup sugar plum tomatoes – halved
½ cup ricotta cheese
1 cup shredded yellow cheese of your choice
3 tbsp oil
Salt and pepper
Mix eggs, cheese, and salt and pepper. Leave aside.
In a medium sized oven-safe pan, sauté onion with oil, salt and pepper on medium high heat for about 5 minutes.
Add tomatoes and sauté for about 3 minutes, until tomatoes are warm.
Add spinach and cook until it’s completely wilted, about 3-5 minutes. Stir often.
Add egg and cheese mixture to the pan. Use a fork to mix it well with the veggies while it’s still cooking. Do so for about 2 minutes, or until the eggs start to curdle, but are not completely cooked.
Turn off heat. Sprinkle shredded cheese on top. Set oven on broil and cook until cheese is golden brown, for about 3-5 minutes. By then the eggs will become fully cooked.