Baked frittata with ricotta and spinach
Print Recipe
Serves:     people
Notes from Anna

This delicate frittata is perfect for a simple lunch or light dinner. Add a salad of seasonal vegetable dressed with a simple vinaigrette for a healthy, balanced meal.



  1. TURN THE OVEN ON TO 180˚C/160˚C fan/Gas 4
  2. Trim the leeks, discarding the tougher green end and the outer leaf. Finely slice and rinse under running water.
  3. Wash the spinach and discard the tougher leaves.
  4. Coarsely grate the emmental and mix with the grated parmesan.
  5. Break the eggs into a bowl. Add a pinch of salt and a grind of pepper. Add a good grating of nutmeg. Beat lightly with a fork.
  6. Beat in the ricotta and then the parmesan and emmental. Make sure you have a smooth mixture.
  7. Heat the oil in a frying pan. Add the leek and let it cook until soft and golden.
  8. Add the spinach a handful at a time and cook over a medium heat until the leaves are wilted.
  9. Remove the spinach and leek from the pan and place in a sieve. Press lightly with a fork to squeeze out the excess water.
  10. Roughly chop the spinach and leek and add to the egg and cheese mixture.
  11. Butter a 23 cm oven dish. Sprinkle with breadcrumbs.
  12. Pour in the mixture and bake in the oven for 35 minutes. The frittata is ready when it starts to come away from the sides of the dish.

Leave A Comment