Ricotta Frittata with Spinach, Corn, and Sun-Dried Tomato

Name: Ricotta Frittata with Spinach, Corn, and Sun-Dried Tomato
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 garlic clove, minced; 4 oz [115 g] mushrooms, chopped; 2 Tbsp olive oil; 1 small onion, sliced; ⅓ cup [60 g] chopped oil-packed sun-dried tomatoes, drained; ¼ cup [30 g] crumbled feta cheese; 12 oz [340 g] baby spinach; 1 cup [140 g] frozen corn; ⅓ cup [80 g] ricotta cheese; ¼ cup [8 g] grated Parmesan cheese; 5 eggs; Kosher salt and Freshly ground black pepper; Kosher salt and Freshly ground black pepper; ¼ cup [60 ml] milk; Pinch of freshly grated nutmeg

Preparation info

Serves
2

Difficulty
Easy
Ready in
55 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Ricotta adds cheesy heft to this weeknight staple that’s loaded with spinach, mushrooms, and corn and studded with sun-dried tomatoes and feta cheese. It’s a farmers’ market in a skillet.

Ingredients

5 eggs
⅓ cup [80 g] ricotta cheese
¼

Europe
Italy
Main course
Dinner
Supper
Mediterranean
Gluten-free
Vegetarian
Autumn

Method

Place an oven rack in the second highest position and preheat the broiler.
In a medium bowl, whisk together the eggs, ricotta, Parmesan, milk, nutmeg, ½ tsp salt, and a few grinds of pepper. Set aside.
Heat a 12-in [30.5-cm] oven-safe skillet over medium-high heat, and add the olive oil. When the oil shimmers, add the onion and sauté until it begins t