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Wednesday, April 8, 2009
Posted by ZOMT

A quick and easy little fritatta, perfect for breakfast or afternoon tea.

Spinach Ricotta Fritatta

(serves 4)
1 garlic cloves, crushed
3 handfuls spinach (fresh from Box Fresh!)
125g (1/2 cup) smooth light ricotta
2 whole eggs
3 egg whites
1 tbs fresh coriander
Freshly ground black pepper
Sea salt flakes
2/3 potatoes, finely sliced (fresh from Box Fresh!)
grated cheese (any sort, your choice)

Soften crushed garlic in a little olive oil over a medium heat in a deep frypan. Wilt spinach leaves and set garlic & spinach mix aside.

Whisk eggs and egg whites with ricotta cheese and fold spinach through. Season with salt & pepper.

Meanwhile, oil pan lightly and lay potato slices evenly over entire surface and up the edges as well. When nearly cooked through, pour egg & spinach mixture over top and let cook for about 10min on low heat.

Grate cheese over top and place under preheated grill until crispy and brown. Cut into 4 generous wedges and serve.


POD said...

Looks delicious. I may make it for Sunday breakfast.

Halee said...

Making this right now! Thanks for the lovely yet simple directions! Mmmmm

Zoe Tattersall said...

Lovely Halee, let me know how you go! Would love to see a photo :)

Julia said...

I made this a few times now, it's a very nice lunch or light dinner. Thanks for the recipe!

Zoe Tattersall said...

Glad you have enjoyed it Julia, you're welcome! :)

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