Frittata with Ricotta, Roasted Red Peppers, Baby Spinach and Herbs
The ricotta keeps this veggie-filled frittata moist. It's the perfect meal that comes together in just 30 little minutes.
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Cooking tools:
- Cast iron skillet
- Oven
- Spatula
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Grater
- Pepper mill
- Wooden spoon
Ingredients
- 8 large eggs
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp chives, chopped
- 1 tbsp unsalted butter
- 1 cup white onion, chopped
- 1 cup roasted red pepper, chopped
- 2 cups baby spinach, lightly packed
- 1/4 cup ricotta
- 1/3 cup white cheddar, grated
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