Italian
👍 Beginner Friendly
12 mineasy
ItalianBrunch
Recipe Story
origins & traditionsThis traditional Italian frittata combines the richness of farm-fresh eggs with the creaminess of ricotta cheese and the earthiness of sautéed spinach. Unlike stovetop frittatas, this baked version ensures even cooking and a fluffy, soufflé-like texture. Originating from Italian home kitchens, frittatas were traditionally made to use leftover ingredients, but this version celebrates simple, quality components. The gentle baking method allows the eggs to set perfectly while the cheese creates pockets of creamy indulgence throughout. Finished with a golden-brown top and aromatic herbs, this dish embodies Italian rustic cooking at its finest. Serve it warm or at room temperature, making it ideal for brunches, picnics, or meal prep. The combination of protein-rich eggs and nutrient-dense spinach makes this both satisfying and wholesome.
Instructions
step by step0/8 done
Preheat your oven to 375°F (190°C). Grease a 9x13 casserole dish with olive oil or butter and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
Add the fresh spinach to the skillet in batches, stirring until wilted, about 3-4 minutes. Season with salt, black pepper, and a pinch of nutmeg. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together 10 eggs until well combined. Add the ricotta cheese, grated Parmesan cheese, milk, and fresh basil. Whisk until smooth and creamy.
Fold the cooled spinach mixture into the egg mixture, ensuring even distribution of ingredients.
Pour the mixture into the prepared casserole dish, spreading evenly. Dot the top with small pieces of butter for extra richness.
Bake in the preheated oven for 28-32 minutes, until the frittata is set in the center and the top is golden brown. A knife inserted in the center should come out clean.
Remove from oven and let rest for 5 minutes before slicing. Garnish with additional fresh basil and serve warm or at room temperature.
Italian Baked Frittata with Spinach and Ricotta
4.7 (35)
A classic Italian egg dish baked to golden perfection with creamy ricotta, fresh spinach, and Parmesan cheese. Perfect for brunch gatherings or a leisurely weekend breakfast with rustic Italian charm.
easy
45 min
6 servings
Ingredients
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Main Ingredients
- 10 pieces eggs, beaten
- 1 cups cheese-ricotta, whole milk ricotta
- 4 cups spinach, fresh, chopped
- 6 tablespoons cheese-parmesan, freshly grated
Aromatics
- 1 pieces onions, finely chopped
- 3 cloves garlic, minced
Cooking Fat
- 3 tablespoons olive-oil, extra virgin
Dairy
- 1/4 cups milk, whole milk
Herbs & Spices
- 2 teaspoons basil, fresh, chopped
Seasoning
- 1 teaspoons salt, sea salt
- 1/2 teaspoons black-pepper, freshly ground
- 1/8 teaspoons nutmeg, ground (optional)
Chef Tips
expert advice•Chef Notes: For extra flavor, try adding sun-dried tomatoes, roasted red peppers, or crumbled Italian sausage.
•The frittata can be customized with seasonal vegetables like zucchini or asparagus.
•Make sure not to overcook, as the eggs will continue cooking slightly after removing from the oven.
•For a lighter version, substitute half the eggs with egg whites.
•This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or crusty Italian bread.
•You can also make individual portions using a muffin tin for convenient meal prep servings.
