Spinach, Bread, and Ricotta Frittata

Ingredients

• 2 medium Leeks (white and light green parts only, thinly sliced)
• 2 cups Fresh Spinach (packed, roughly chopped)
• 0.5 cup Ricotta Cheese (full‑fat, room temperature)
• 6 large Eggs (fresh, at room temperature)
• 0.25 cup Milk (whole milk; can substitute with heavy cream for richer texture)
• 0.5 cup Grated Parmesan Cheese (freshly grated, plus extra for topping)
• 3 slices Stale Bread (day‑old Italian bread, cut into 1‑inch cubes)
• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Tomato (thinly sliced for garnish)
• 1 teaspoon Salt (plus to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables and Bread

   Trim the leeks, discard dark green tops, slice the white and light green parts thinly. Rinse and pat dry. Roughly chop the spinach. Cut stale bread into 1‑inch cubes.

   Time: PT5M

2. Sauté Leeks and Spinach

   Heat olive oil in the skillet over medium heat. Add the sliced leeks, season with a pinch of salt, and sauté until softened, about 4 minutes. Add the spinach and cook until wilted, another 2 minutes. Remove from heat and set aside.

   Time: PT6M

   Temperature: Medium heat

3. Mix Egg Custard

   In a mixing bowl, whisk together the eggs, milk (or cream), ½ cup grated Parmesan, salt, and pepper until fully combined. Stir in the ricotta, sautéed leeks‑spinach mixture, and bread cubes until evenly coated.

   Time: PT5M

4. Cook Bottom and Add Toppings

   Return the skillet to the stovetop over medium‑low heat. Pour the egg mixture into the pan, spreading evenly. Cook without stirring for 4‑5 minutes until the edges set and a golden crust forms on the bottom.

   Time: PT5M

   Temperature: Medium‑low heat

5. Bake to Finish

   Preheat the oven to 375°F (190°C). Scatter sliced tomato on top, dollop the remaining ricotta in small spoonfuls, and sprinkle extra grated Parmesan for a crust. Transfer the skillet to the oven and bake for 15‑18 minutes, until the top is puffed and golden.

   Time: PT18M

   Temperature: 375°F

6. Rest and Serve

   Remove the skillet from the oven and let the frittata rest for 5 minutes. Run a serrated knife around the edges, then gently loosen and slide the frittata onto a serving plate. Slice into wedges and serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

22 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Leeks: yellow onion, shallots
• Instead of Fresh Spinach: baby kale, Swiss chard
• Instead of Ricotta Cheese: cottage cheese, mascarpone
• Instead of Eggs: egg substitute (for vegans)
• Instead of Milk: heavy cream, half‑and‑half
• Instead of Grated Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Stale Bread: day‑old baguette, croutons
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Tomato: cherry tomatoes, sun‑dried tomatoes
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• 10‑12 inch Oven‑Safe Skillet
• Mixing Bowl
• Whisk
• Spatula
• Oven
• Serrated Knife
• Cutting Board

Critical Steps — Do Not Skip

• Sauté leeks until softened but not browned.
• Allow the bottom of the frittata to set and form a crust before baking.
• Bake until the top is golden and the center is set; avoid over‑baking.

Chef Tips from the Video

• Stale bread is ideal because it soaks up the custard without becoming mushy.
• Ricotta adds creaminess; for a tangier flavor, mix half ricotta with half mascarpone.
• A pinch of nutmeg in the egg mixture complements the spinach.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes due to bread.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Whisk the egg‑milk‑cheese mixture the night before and refrigerate; give it a quick stir before using.
• The frittata can be baked fully, cooled, and reheated gently in a 300°F oven for 10 minutes.

Frequently Asked Questions