Italian frittata with spinach, pasta and ricotta recipe

  • Serves 4
  • 4 mins to prepare and 8 mins to cook
  • 238 calories / serving
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Make a fluffly and delicious omelette with a twist - velvety spinach, sweet red peppers and creamy ricotta cheese. Best served with a fresh salad, this meal is great for brunch, lunch or dinner.

Heat 1 tbsp olive oil in a 28cm (11in) frying pan with an ovenproof handle. Add the crushed garlic and spinach and cook for 1-2 minutes until wilted. Then stir in the roasted red peppers (from a jar, drained) and cooked, chopped spaghetti.

Meanwhile, crack and beat the eggs in a small bowl, together with 2 tbsp of chopped basil, and season well, then pour into the pan. Cook without stirring over a medium heat for 3-4 minutes, until almost set. Dot over the ricotta cheese, sprinkle with grated Parmesan cheese and place the pan under a preheated hot grill and cook for 2 minutes, until golden.

Cut the frittata into wedges and serve immediately.

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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, ensure eggs are cooked thoroughly.

  • Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 200g spinach
  • 100g (3 1/2oz) roasted red pepper
  • 200g (7oz) cooked spaghetti, chopped
  • 6 eggs
  • 2 tbsp chopped basil
  • 125g (4oz) ricotta cheese
  • 15g (1/2oz) grated Parmesan cheese
  • Energy 990kj 238kcal 12%
  • Fat 18g 25%
  • Saturates 6g 30%
  • Sugars 1g 2%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 4g Protein 17.6g Fibre 1.6g


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