Ricotta Rosemary Frittata with Greens
Prep time
Cook time
Total time
Creamy under-30-mins mouth watering frittata with fresh rosemary and ricotta cheese!! Who said breakfast has to be boring!
  • 1 tsp oil
  • 3 tbsp red onion, chopped fine
  • 2 tbsp tomato, chopped fine
  • 5 tbsp spinach & kale mix, chopped fine or any greens
  • ½ tsp rosemary fresh, chopped
  • 3 eggs
  • Salt to taste
  • Black pepper to taste
  • 3 tbsp ricotta cheese
  • 1 tbsp milk, any fat content
  1. In a skillet, add oil. Once hot, add onions. Saute until soft. Add tomatoes and cook until soft.Add spinach & kale mix and fresh rosemary.Cook for another minute.Take it off heat. Transfer the veggie mix in separate tart shells or an oven safe skillet.
  2. In a separate bowl,break eggs. Add ricotta,salt, black pepper and milk. Stir until it all gets uniformly mixed. Add it over the veggies. Stir it all together. Bake in a 350F pre heated oven for 15 minutes or until a knife comes out almost clean. I say almost as sometimes in a matter of seconds, eggs get super dry and taste horrible. So keep an eye.
Can be prepared ahead of time. Just warm up in microwave or oven before serving.
You can easily make these in under 30 minutes by multi tasking.
You can add any kind of greens you want. Get creative!
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/ricotta-rosemary-frittata-with-greens/