Ricotta and Spinach Frittata With Mint Recipe (2024)

Nice. In reality this serves 2-3 for dinner. I also wilted the spinach by sautéing in the same pan that I later cooked the eggs. Add a little (1/4 tsp?) grated nutmeg to the egg mixture: it plays nicely with the mint. You can also garnish with crumbled feta when you serve.

I just wilted the spinach in the pan of oil before adding the rest of the egg mixture. It was very good.

What do we think about subbing cottage cheese for the ricotta?

Wilting in the same pan works great and means one less dish! This was tasty but needed a bit of zing. I would add some heat next time with red pepper flakes

I think it would work...frittatas are pretty forgiving. Might be a little more dense.

Added 1/4 ts nutmeg, and baby spinach in the pan to wilt before the eggs. Needs a bit more seasoning. Have it w salad for dinner next time.

Very nice Provincial brunch. This easily serves 4-5. I added a dash of nutmeg, paprika, cayenne, and onion powder. It was lovely.

This was excellent, so easy, and hard to mess up! I followed other reviewers’ advice and added a dash of nutmeg, red pepper flakes, and a dash of onion powder. I sautéed the spinach first and poured the egg mixture over. I topped with feta cheese. It truly only serves 2 with big appetites or 3 with average appetites. I served with crusty bread and a salad with Bibb lettuce, avocado, cucumber, green onions, and lemon vinaigrette.

Made as instructed and this was easy and very tasty. Served a side of sliced grape tomato and cucumbers

Used equivalent weight of frozen spinach and then cooked flipped this in the pan for the final couple of minutes like a tortilla español as my oven was occupied. Turned out great!

I didn't have ricotta so I used cottage cheese and it was fine. I liked the addition of the mint and will try adding nutmeg next time because it needs a little more flavor. But my partner slathers everything in salsa anyway so for him it won't matter.

10 cracks salt 10 cracks pepper Add diced ham

Added bacon & Left out mink. Very breakfasty.

Perhaps one of the best frittatas I’ve ever made. The ricotta smooths out the texture and the mint adds subtle, yet balanced flavor.

Took advice to wilt spinach in the same pan, added a shallot with the garlic. Grated some fresh Parmesan on top. Baked in the oven instead of stovetop to avoid burning the bottom. Cut into wedges and kept in fridge for quick breakfast during the week

Excellent recipe. I have enjoyed ricotta frittatas for a long time. The ricotta makes for a photo ready dish. But, I generally add feta or some other cheese to make for a fuller flavor.

Presentation was beautiful, the flavor was lacking. As other reviewers commented this needed a little more punch. Mint was a nice hint, next time I might add shallots to other vegetables; in general I am more likely to try a different recipe altogether

Delicious - I added about 1 1/2 tsp of Penzeys Garden Salad (romano cheese, chives, poppy, sesame, onion, garlic, salt and white pepper) and it smells and tastes fabulous. Can’t wait for room temp leftovers

This didn’t need that much olive oil- one tablespoon would have been enough. Next time I’ll add frozen peas and some feta. It needed more cheese flavour.

So easy and so delicious! It’s my new go-to. Prior to broiling, I sprinkled a generous layer of cheddar.

My ricotta turned out to be off so I subbed cottage cheese and some soft goat cheese. Was a bit too thick so I added 1-2T of regular yogurt. Also used frozen chopped kale. Worked well. As said by another reviewer, a very forgiving recipe.

I didn't have a skillet so I skipped the fry part and cooked the whole frittata in the oven in a casserole dish for 45 minutes at 350. It came out great