A frittata is a versatile dish that can play many roles. It can function as a quick, clean-out-the-fridge dinner, a make-ahead dish for meal preppingand lunches or a crowd-pleasing brunch star. This spinach ricotta frittata plays all of these parts equally well. As we approach
This humble Italian egg dish couldn’t be simpler to assemble. The fillings can vary depending on your mood or what you have on hand but here, it’s a classic combination of fresh spinach and creamy ricotta cheese. You’ll sauté an entire 5-ounce clamshell of baby spinach with a sweet, aromatic shallot in a cast-iron skillet until the spinach is tender and wilted, then pour in a mixture of beaten eggs and milk to form the frittata.
What’s especially great is you can make this frittata ahead of time — either earlier in the morning or even the night before to be refrigerated and brought out when you need it the next day. Serve it warm or at room temperature, with fresh fruit, muffins or scones, perhaps some crispy bacon, and of course, coffee and mimosas .Leftover frittata can be refrigerated in an airtight container for up to 5 days and enjoyed cold, at room temperature, or rewarmed.
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