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Cooking Notes
Kevin Osinski
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.
Martin
I just wilted the spinach in the pan of oil before adding the rest of the egg mixture. It was very good.
Chris
What do we think about subbing cottage cheese for the ricotta?
Allison
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
Luciana
I think it would work...frittatas are pretty forgiving. Might be a little more dense.
Julie
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.
Ken
Very nice Provincial brunch. This easily serves 4-5. I added a dash of nutmeg, paprika, cayenne, and onion powder. It was lovely.
Alice Perry
Made as instructed and this was easy and very tasty. Served a side of sliced grape tomato and cucumbers
Sarah
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!
Margaret P
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.
katherine
10 cracks salt 10 cracks pepper Add diced ham
Julie A. Hubbard
Added bacon & Left out mink. Very breakfasty.
RB
Perhaps one of the best frittatas I’ve ever made. The ricotta smooths out the texture and the mint adds subtle, yet balanced flavor.
ZZmommi
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
B Barclift
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.
BDM
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
Shannon
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
liz
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.
Angela
So easy and so delicious! It’s my new go-to. Prior to broiling, I sprinkled a generous layer of cheddar.
eleni
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.
Lea
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
CBurns
This came together quickly and under the broiler, using the same pan, made for an effortless meal. Served with a nice a nice side salad. You’ll need more than a good pinch of salt otherwise it will be a bit flat. Would consider swapping out mint for tarragon grated Parmesan lemon zest next time. Very good!
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