Italian frittata with spinach, pasta and ricotta

Italian frittata with spinach, pasta and ricotta recipe

4 ratings

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. See method

  • Serves 4
  • 4 mins to prepare and 8 mins to cook
  • 238 calories / serving

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

Each serving contains

  • 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

Method

  1. 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.
  2. 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.
  3. Cut the frittata into wedges and serve immediately.

See more Italian recipes

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

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