Italian frittata with spinach, pasta and ricotta recipe
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 238.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 1g
of the Reference intake
Carbohydrate 4.0gProtein 17.6gFibre 1.6g
Method
- 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.
- 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.
- 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.
