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  • Nicole Cook

Tomato, Spinach, and Ricotta Frittata


8 eggs

1/4 cup milk

salt and pepper to taste

1 cup halved grape tomatoes

2 tbsp butter

2 cups chopped spinach

8-10 tablespoons ricotta cheese


1. In a bowl whisk together the eggs, milk, salt and pepper. Stir in 3/4 cup of the tomatoes.

2. In a 10 inch cast iron skillet melt butter over medium low heat. Add the spinach and stir just until wilted. Pour in the egg mixture and gently stir every 15-30 seconds until egg is almost cooked but still a bit runny on top, about 3 minutes. 3. Top frittata with the remaining tomatoes and tablespoons of ricotta.

Bring the pan into the oven on broil, just until egg is cooked, about 2 minutes. Enjoy!


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