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Frittata with spinach and ricotta cheese
Looking for a delicious and healthy breakfast or brunch option? Try our flavorful Spinach and Ricotta Frittata! Packed with protein, low in carbs, and suitable for diabetics, this easy-to-make recipe combines the goodness of spinach and creamy ricotta cheese. Get ready to savor a nutritious meal that will satisfy and energize you.
Serve the frittata with a side of fresh mixed greens for a well-rounded meal.
Sprinkle some fresh herbs, such as basil or parsley, on top for added flavor.
This frittata can be enjoyed warm or at room temperature, making it perfect for meal prep or on-the-go breakfasts.
Customize your frittata by adding other low-carb veggies like mushrooms or cherry tomatoes.
4 large eggs (24g protein)
1 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, whisk the eggs until well beaten. Add the ricotta cheese, Parmesan cheese, salt, and pepper. Mix well to combine.
Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté for about 2-3 minutes until the vegetables are slightly softened.
Add the chopped spinach to the skillet and cook for an additional 2 minutes until it wilts.
Pour the egg mixture over the vegetables in the skillet, making sure they are evenly distributed. Allow the frittata to cook on the stovetop for about 3-4 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top.
Once cooked, remove the frittata from the oven and let it cool for a few minutes before slicing.
Serve the frittata warm, either as a main dish or with a side salad, according to your SOZA weight loss program guidelines.
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