Spring Frittata
Breakfast, brunch, lunch, snack or dinner, this spring frittata is the perfect stress-free meal - easy, nutritious and ready in minutes!
Serving: 8
Calories: 112kcal
Ingredients
- 6 slices Parma ham, finely chopped
- 4 oz baby spinach leaves
- 6 eggs
- 4 tablespoon grated parmesan cheese
- 3.5 oz ricotta cheese, well drained
- 2 spring onions, finely chopped
- ½ red onion, finely minced
- 1 tablespoon fresh thyme leaves
- a pinch of nutmeg
- Extravirgin olive oil
- salt and freshly cracked black pepper
Instructions
- Heat a large skillet over med-low heat, with 1 tablespoon of olive oil. Fold in chopped red onion and spinach leaves.
- Cook for about 3 min stirring occasionally. Add parma ham half-way through, and continue to cook until the spinach soften.
- Season with salt, pepper and a pinch of nutmeg and allow to cool.
- In a large bowl whisk together eggs, ricotta and parmesan cheese. Season with salt and pepper.
- Fold the spinach and ham into the egg mixture and mix until combined. Finally mix in spring onion, thyme and season to taste.
- Spray with oil a non-stick muffin tin. Divide the frittata mixture evenly, filling ⅔ of each mold.
- Bake for 15 min or until crispy and golden on top.
- Remove from the oven, allow to cool and serve immediately or at room temperature,
- Store in an air-tight container in the fridge for up to 2 days.
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Nutrition
Calories: 112kcal | Carbohydrates: 3g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 153mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1658IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.