Mini Spinach Ricotta Frittatas
By Catherine Newman
These protein- and fiber-packed spinach, ricotta, and mozzarella egg muffins are a filling yet healthy weekday breakfast option.
These individually portioned spinach and cheese egg bites are one of my go-to recipes. They're not only portable but also are so filling and satisfying, and while they're low-carb and a high source of protein, they don't taste like they're trying to be healthy.
I like to make a batch at the end of the weekend, and then have them for breakfast for a couple of weekday mornings – although the truth is, they don’t last that long, because my kids also like to take them to school for lunch (sigh). The best part is that they taste wonderful whether served warm or cold.
I love the richness of whole-milk ricotta and mozzarella, but you could swap them out for low-fat ricotta and part-skim mozzarella cheese, or even vegan ricotta cheese, for a lighter recipe.
Allot two of these egg bites per person when calculating serving size...although don't be surprised if you see people helping themselves to more.
Recipe Details: Mini Spinach Ricotta Frittatas
From Catherine Newman
Active time: 30 minutes
Total time: 45-50 minutes
Makes: 12 (6 servings)
Total carbohydrates: 5 grams per (2-muffin) serving
Recipe Note
For a lower-fat version of this recipe, replace the whole milk ricotta with low-fat ricotta and whole-milk mozzarella with a part-skim version. Vegan mozzarella and ricotta will work, too.
Ingredients
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3 tablespoons olive oil
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1 small onion, chopped
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1 garlic clove, minced
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3 eggs
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1 1/2 cups (12 ounces) whole-milk ricotta (Calabro is my favorite brand)
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1 heaping cup grated whole-milk mozzarella (I like Polly-O or Trader Joe's)
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1/3 cup freshly grated parmesan
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3 cups chopped or baby spinach (around 6 ounces)
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1-2 tablespoons finely chopped fresh dill (or another herb of your choosing: cilantro, mint, basil, parsley, chives, or a lesser amount of thyme or marjoram)
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3/4 teaspoon kosher salt
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Black pepper
Instructions
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Heat the oven to 350 and grease the 12 wells of a standard muffin tin.
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Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute.
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In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the spinach mixture, the dill, and the salt and pepper, and stir well. Season this aggressively. If you're too shy to taste it raw (fair enough), microwave a tiny bit and check for salt.
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Divide the mixture in the muffin cups (I use an ice cream scoop, but a 1/3-cup measure would work well), and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate – or try a little of both.
Photo credit: Catherine Newman (frittatas); iStock (spinach).
