This frittata is the best thing ever! I’m not exaggerating. Adding ricotta to eggs is magical. Ricotta enhances the flavor of the eggs, adding a depth of creaminess and richness that takes eggs from ordinary to egg-strodinary! Yes, I just did that!
Eggs are my go-to breakfast. They easily keep me full until lunch time. The only problem is that I’m not high functioning in the mornings. I think I must have periods of time while I’m getting ready for work where I just space out, stare off into space for 5-10 minutes. Kris says I just play with the animals too much in the mornings…..
Anyway, because mornings are rough, I am usually cutting it close if I make eggs for breakfast. I try to get Kris to make me breakfast, and that works about half the time. The rest of the mornings, I’m either late for work or just skip breakfast. But, with this tomato onion spinach ricotta frittata, I can make breakfast ahead of time and then simply just have to spend a few minutes heating up my breakfast. So smart! Now I just have to get in the habit of making frittatas in advance.
I absolutely love the flavor combination of this frittata. Sautéed onions, wilted spinach, fresh cherry tomatoes with ricotta and eggs… Breakfast heaven! I think I could easily eat this for breakfast every morning, at least on a fairly regular basis. The vegetables could easily be swapped out for kale, peppers, zucchini, green onions, broccoli, mushrooms, Brussels sprouts, etc. You could also add bacon, sausage, or ham. I recommend sticking with the ricotta cheese but cheddar, parmesan, or mozzarella would all work as well.
And you have to use lots of butter to keep the frittata from sticking to the oven-proof skillet. I like to use cast-iron skillets, but if they’re not well-seasoned or you don’t use enough butter, you’re going to end up with a huge mess. You could also bake this in a springform pan or line a cake-pan with parchment paper. However you decide to make this tomato onion spinach ricotta frittata, I hope you enjoy it!
- 4 eggs
- ½ cup whole milk ricotta cheese
- ½ medium onion, diced
- 2 handfuls/~3 cups of spinach, roughly chopped
- 1 tbsp butter
- 10- 15 cherry tomatoes
- Salt and Pepper to taste
- Red pepper flakes, optional
- Fresh Parsley to garnish
- Heat about ½ tbsp butter in ovenproof skillet over low-medium heat.
- When butter melts, add the onions and sauté for 10 minutes, until brown
- Add in spinach and let cook until wilted, about 2-3 minutes.
- While spinach cooks, mix eggs, ricotta, and seasonings in a medium bowl. Stir until just combined. Do not over mix. There will still be chunks of ricotta.
- After spinach wilts, add ½ tbsp butter to skillet with onions and spinach, melt butter stirring to incorporate.
- Preheat oven to 400 degrees.
- Add egg ricotta mixture to onions and spinach. Very lightly mix. Top with whole cherry tomatoes and parsley.
- Bake in preheated oven for 15 -20 minutes, until eggs are set and edges are slightly brown.
- Let cool slightly before serving. Run a knife around the edges of the frittata to help loosen it from the pan.