Herbed Egg and Spinach Frittata

This Herbed Egg and Spinach Frittata combines the classic Italian dish with a fresh twist of herbs and seasonal vegetables. Fluffy eggs are enriched with sautéed spinach, fragrant herbs, and a touch of cheese, creating a delightful balance of flavors and textures. Perfect for breakfast or brunch, it’s also vegetarian-friendly and can be made ahead for a quick meal option.

Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until soft and translucent.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
4. In a mixing bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, fresh herbs, salt, and pepper until well combined.
5. Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to distribute the spinach and onions.
6. Cook on the stove for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the frittata is puffed and golden on top.
8. Allow to cool slightly before slicing and serving warm.