Lunch

Italian Ricotta & Spinach Frittata

Name: Italian Ricotta & Spinach Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 large eggs; 1 cup (250g) part-skim ricotta cheese; 2 cups fresh spinach, roughly chopped; 2 tbsp chopped sun-dried tomatoes (oil-packed, drained); 1 tbsp olive oil; 1/4 tsp dried oregano; Salt and black pepper to taste; Optional: Pinch of red pepper flakes

Looking for a satisfying and quick lunch? This Italian-inspired frittata is packed with protein and vegetables, making it a perfect macro-friendly option. It comes together easily with minimal fuss, ideal for busy weekdays.

Ingredients

3 large eggs
1 cup (250g) part-skim ricotta cheese
2 cups fresh spinach, roughly chopped
2 tbsp chopped sun-dried tomatoes (oil-packed, drained)
1 tbsp olive oil
1/4 tsp dried oregano
Salt and black pepper to taste
Optional: Pinch of red pepper flakes

Instructions

Preheat oven to 375°F (190°C). Whisk eggs, ricotta, oregano, salt, and pepper in a bowl until combined. Stir in spinach and sun-dried tomatoes.
Heat olive oil in an oven-safe 8-inch non-stick skillet over medium heat. Pour the egg mixture into the hot skillet.
Cook for 2-3 minutes until edges begin to set, then transfer the skillet to the preheated oven.
Bake for 15-18 minutes, or until the frittata is set and lightly golden. Let cool slightly before serving.

Tips

Customize with other vegetables like chopped bell peppers or zucchini.
Store leftovers in an airtight container for up to 3 days; great served cold or reheated.