Cheese and spinach frittata

Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

This is a beautifully simple meal that is the perfect solution to a weekend brunch, a late-night supper or even a quick midweek lunch, when a slice of cheese and a cracker just won’t do.


  • 4 large free-range eggs
  • 25 g (1 oz) butter
  • 1 leek, white part only, rinsed and finely chopped
  • 120 g ( oz) English spinach leaves
  • 115 g (4 oz/½ cup) fresh full-fat ricotta cheese
  • 1 tablespoon finely chopped flat-leaf (Italian) parsley
  • 2 tablespoons finely grated parmesan cheese


Put the eggs in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper.

Heat the butter in a heavy-based frying pan over medium heat. Add the leek and cook, stirring occasionally, for about 5 minutes, or until the leek is golden and soft. Add the spinach leaves and cook until just wilted.

Pour the eggs over the spinach and leek, then add the ricotta in small scattered spoonfuls. Cook for 3-5 minutes, or until the egg is almost cooked through, then sprinkle the parsley and parmesan over the top.

Place the pan under a hot grill (broiler) to give the top a lovely golden finish and to ensure the frittata is cooked through.

Cut the frittata into wedges and serve in two warmed pasta bowls, with buttery wholemeal (whole-wheat) toast or warm crusty bread.