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Spinach, Broccoli & Ricotta Frittata

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Spinach, Broccoli & Ricotta Frittata

Do you ever find yourself searching through your pantry and freezer wondering what you can make for  a quick dinner?  “I must have something in here I can make?”  I am sure most, if not all of you have been there before.  I found myself doing this yesterday afternoon because I didn’t want to go out into the cold, blustery, snowy weather to the store.  I hadn’t done my grocery shopping for the week yet, so my list of ingredients was limited.  I didn’t feel like spending a lot of time in the kitchen when a warm blanket, a cup of tea, and a good book was sounding like a better use of my time on a frigid day.

This Spinach, Broccoli & Ricotta Frittata (rhymes nice, doesn’t it? 🙂 ) makes for a wonderful, comforting meal.  I grabbed a head of broccoli out of a drawer in my refrigerator, a frozen box of spinach out of the freezer, some ricotta cheese that was pushed to the back of my refrigerator and blended it with eggs, sauteed onions and garlic for a creamy, cheesy frittata that was packed with tasty vegetables.  My children don’t seem to mind any vegetables that I put into a frittata as long as there’s some cheese mixed in as well.  This meal is very simple and it took me only 10 minutes to prepare and can be served with fresh fruit.  While this frittata was perfect for our dinner, leftovers can be warmed up the next day for a delicious breakfast.  The next time you are in search of a meal that doesn’t take to long to make, give this frittata a try or even use different vegetables to come up with your very own creation!  The possibilities are endless!

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Spinach, Broccoli & Ricotta Frittata

Ingredients

  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • Florets from a small head of broccoli, halved or even quartered down the stem
  • 1/2 small onion, sliced very thin
  • 1 clove of garlic, minced
  • 1 (10 oz.) box frozen spinach, thawed and squeeze excess liquid from it
  • 8 eggs
  • 1 cup Ricotta cheese
  • 1/2 cup Mozzarella cheese, shredded
  • splash of half and half
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Preheat your oven to 400 degrees.
  2. In a mixing bowl, beat the spinach, ricotta, mozzarella, eggs, half and half, salt and pepper together with a fork until no large clumps of ricotta remain.
  3. Set aside.
  4. In a 9 inch cast iron skillet, heat the butter and oil over medium heat.
  5. Saute the broccoli for 3-5 minutes, while stirring.
  6. Add the onion and saute a few more minutes.
  7. Add the garlic, stir and saute until fragrant.
  8. Add the egg mixture and stir around the pan good once.
  9. Turn off the heat and place the skillet into the hot oven and bake for 12-16 minutes or until the middle of the frittata looks set.
  10. Carefully remove from the oven.
  11. Cool for a few minutes.
  12. With a knife, loosen the frittata from the edge of the cast iron skillet, cut and serve warm with fresh fruit for breakfast, lunch or dinner.
  13. Serves 6.
  14. *Leftovers may be refrigerated and heated shortly in the microwave the next day if desired.
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