Sunday, May 3

Mother's Day Breakfast Ideas: Spinach and Ricotta Frittata Recipe

spinach and ricotta frittata 2

Mother's Day is in one week. Are you prepared? Skip the flowers and the gift certificates, and make Mom a beautiful breakfast that she won't forget.

To help you out, each day this week I will post an easy, homemade, delicious recipe for a memorable Mother's Day breakfast. I have six recipes in total from which you can choose.

I'm starting with an easy frittata inspired by my mom. Nutmeg has an affinity for spinach. I learned that from her. OK, so she didn't say "affinity," but she loves them together. So will you.

baked eggs
(For individual servings, bake the eggs in ramekins.)

I'm sharing my frittata with dear Nuria of Spanish Recipes, who is hosting her first blog event: Blog Your Omelete, which runs through May 15th. Fortunately, there's enough to share with Ivy of Kopiaste... Of Greek Hospitality, who is hosting a Celebrating Mother's Day event through May 10th.

Spinach and Ricotta Frittata

Makes 8 servings
Print recipe only here.

1 tablespoon unsalted butter
1 1/2 cups white mushrooms, thinly sliced
2 cups baby spinach, thinly sliced
8 large eggs
4 ounces (1/4 cup) whole milk ricotta cheese, drained
4 ounces (1/4 cup) grated Grana Padano cheese, divided
1/8 teaspoon ground nutmeg or fresh grated nutmeg
a liberal helping of salt and freshly ground black pepper

Melt butter in an 8-inch non-stick skillet over medium-low heat. Add mushrooms; saute 5 minutes, or until lightly browned. Add spinach and cook just until wilted. Season with salt and black pepper.

In a medium bowl beat eggs. In a small bowl, mix the ricotta, 1/2 of the Grana Padano, nutmeg, salt, and black pepper. Add to the eggs and lightly mix. Pour into the skillet.

With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top puffs up and turns golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing into wedges. Serve hot or at room temperature.

Optional garnish: In a small bowl toss 1 cups of halved cherry tomatoes with a little extra virgin olive oil, salt, black pepper, and fresh herbs such as basil, dill, or parsley. Serve atop the frittata.

Alternative cooking method:
If you'd like to make individual servings, then you can bake the eggs in ramekins. Preheat oven to 400 degrees F. Coat 6 (4 oz.) ramekins with cooking spray; place on a large baking sheet. Divide the egg mixture evenly among ramekins filling no more than 3/4's full. Bake for 15-20 minutes, or until puffed and golden. Cool slightly before serving. Serve warm or at room temperature.

You might also like:

Heuvos Rancheros with Salsa Verde

Italian Asparagus, Mushroom, and Parmesan Frittata

Swiss Chard, Potato, and Parmesan Frittata

And a few more:

Spinach with Eggs at Almost Turkish Recipes
Onion and Mushroom Frittata at eat me, delicious
Kale and Cheddar Frittata at Orangette

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Rosa's Yummy Yums said...

A delightful fritatta! Nice ingredient combo!



Manggy said...

Yeah, I'm not good at gifts but I am good at cooking... Thanks for the suggestion! Looks scrumptious! :)

Ivy said...

Thanks Susan for sharing this lovely recipe with my dear friend, Nuria's event. I have bookmarked your previous frittata recipe and I have yet to make it but I will definitely make this one or the previous recipe soon.

NĂºria said...

A wonderful entry for the contest, Susan! Mothers are always right so lets try this frittata and check the spinach and nutmeg affinity ;D.

Thanks so much for your entry and fabulous pictures and good luck with the Ham ;D

Stacey Snacks said...

I am all about ricotta with eggs.
Ricotta souffles are beautious!

Kara said...

YUM! We have an affinity for anything with eggs... love the frittatas in the ramekins!

Vrinda said...

My first visit here,u hav an awesome blog .Ricotta Souffle looks perfect. Yday i watched Bobby Flay making spinach Souffle on Iron Chef..thanx for sharing

Lisa Turner said...

I made a frittata this past weekend. Yours sounds fantastic and I like the idea of baking it in ramekins.

Karen said...

I love spinach with eggs. Haven't tried nutmeg with spinach before, but I will now! Looks delicious :)

Treehouse Chef said...

This looks so delicious. I have noticed that you like eggs and I remember a recipe posted previously that your grandmother made. I still have it and plan to make soon. Thanks for sharing.

Unknown said...

This looks delicious with spinach! I'm getting hungry just looking at the picture!

The Short (dis)Order Cook said...

Very delicous frittata. NOthing allows for creativity quite like a fritatta!

Anonymous said...

Nutmeg and spinach..YUP! :)
Love ya, kiddo :)

Kalyn Denny said...

Well you know what they say about great minds thinking alike. (We do both have great minds, don't we?) This looks delicious; never thought of using ricotta in a frittata, but I bet it's creamy and delicious!

Heather said...

the individual ones are sooo adorable!

Heather said...

the individual ones are sooo adorable!!

Lydia (The Perfect Pantry) said...

I love the mini frittatas in ramekins; that would make such an elegant presentation for a breakfast in bed!

Jamie said...

This would make a fabulous dinner at my house! Yum! Love the flavor combination!

Culinary Wannabe said...

Baking in the ramekins makes them just perfect for putting on a tray and serving in bed! :)

Susan from Food Blogga said...


mark-Cooking is always better!

ivy-Hope you like them!

nuria-It was my pleasure! :)

stacey-Ricotta souffles are lovely indeed.

kara-Me too!

vinda-How kind of you. Welcome!

lisa-It's a nice change.

karen-You'll love it.

treehousechef-There's easy and delicious!

lynda-That's a good thing.

sdoc-You're so right.

maryann-Hey, Sweetie! :)

kalyn-Of course, we do! :)

heather-Thanks! I like them too.

lydia-It would indeed.

jamie-They're one of our go-to dinners too.

ashley-You're so right!

Proud Italian Cook said...

Oooh, Oooh, Oooh, love this, especially in the little ramakins!