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Ricotta Frittata

5 from 32 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Ricotta frittata is an easy, high-protein breakfast packed with 27 grams of protein per serving and a delicious creamy texture filled with veggies.

It’s also a low-calorie, diabetic-friendly breakfast with only 366 kcal and 5 grams of carbohydrates to stabilize your blood sugar levels in the morning.

A pie plate filled with ricotta frittata, with roasted bell pepper and spinach.

There are no secrets; adding ricotta or cottage cheese to eggs is the best way to up your proteins in the morning.

It’s tasty, adds a creamy texture, and contains not as much fat as regular cheese.

So let’s see how you can make a tasty ricotta egg bake, using delicious and simple ingredients.

How To Make Ricotta Frittata

There’s nothing easier than a frittata recipe for breakfast. It takes under 30 minutes to serve this delicious savory protein breakfast.

Ingredients

All you need to whip this easy egg recipe are:

Ingredients for Ricotta Frittata
  • Ricotta Cheese – I am using whole milk ricotta you can also use low-fat ricotta if preferred.
  • Grated Parmesan Cheese
  • Dried Oregano or any herbs you love, like fresh thyme or rosemary. For fresh herbs, decrease to 1/2 teaspoon.
  • Large Eggs
  • Baby Spinach Leaves – roughly chopped or trimmed, finely chopped kale.
  • Salt
  • Ground Pepper
  • Garlic Powder
  • Roasted Red Bell Pepper
  • Grated Cheddar Cheese

Preparation

First, preheat the oven to 400°F (200°C). Spray a 12-inch oven-safe pan or ceramic pie plate with cooking oil spray. Set it aside.

Chopping vegetables for frittata
  1. Chop the spinach into small strip using a kitchen knife.
  2. Next, drain, and pat dry the roasted bell pepper to remove the excess oil they are stored in.
Ricotta frittata filling preparation
  1. Chop the roasted bell pepper roughly in small strips.
  2. In a large mixing bowl, whisk eggs, ricotta cheese, parmesan cheese, garlic powder, grated cheddar, and oregano.
    Next, stir in chopped spinach and pieces of roasted bell pepper.
Baking Ricotta Frittata
  1. Pour the egg mixture into the prepared pie plate and bake in the center rack of the oven until the center is set and not jiggly.
  2. Bake the frittata at 400°F (200°C). It takes 15 to 20 minutes to be set. The edges of the pan should be firm as well as the center. If jiggly in the center, keep baking until firm.

Serving

Let the ricotta frittata cool down for a few minutes on its pie plate before slicing and serving.

Serve the frittata for breakfast, or brunch, with some of the below:

  • A sprinkle of some freshly chopped basil or parsley.
  • A tablespoon of finely chopped green onion.
  • Sour cream
  • Sriracha sauce or hot sauce
A slice of ricotta frittata filled with spinach and roasted red bell pepper.

Storage Instructions

Cool completely at room temperature, foil the pie dish, and store it in the fridge for up to 4 days.

Freeze the frittata for up to one month in an airtight container, or place slices in freezer bags for a single-serving breakfast. Thaw the day before in the fridge.

Rewarm on a microwave-safe serving plate and place it in a microwave for one minute or until the center is warm.

Allergy Swaps

Below are some ingredient substitutions if you need them:

  • Spinach – Swap for finely chopped, trimmed kale leaves or grated zucchini. If using zucchini, wrap in a clean cloth to extract all their juice before adding, or the frittata will be runny and watery.
  • Roasted Red Bell Pepper – You can use sundried tomatoes or finely sliced mushrooms. For mushrooms, cook before adding in the egg mixture so they don’t release water in the frittata. To do so, warm a large cast iron skillet with olive oil, add sliced mushroom, and cook over medium heat until golden brown. Cool and add in the mixture.
A pie plate filled with ricotta frittata, with roasted bell pepper and spinach.

Frequently Asked questions

Below are my answers to your common questions about this frittata recipe.

What’s the difference between a quiche and a frittata?

A quiche is filled with the same filling as a frittata but it’s baked in a crust made of flour, butter, and water. A frittata is a crustless quiche.

Do you mix egg with ricotta?

Yes, you can mix egg and ricotta to create a high-protein omelet, frittata, or quiche.

Why is my frittata not fluffy?

A frittata is fluffy when the eggs are whisked with some dairy ingredients like whole milk, cottage cheese, heavy cream, or ricotta cheese. Dairy-free options like coconut cream or almond milk makes frittata fluffy as well.

More Frittata Recipes

If you like this recipe, you’ll love these other frittata.

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a pie plate filled with ricotta frittata, with roasted bell pepper and spinach

Ricotta Frittata

5.3gNet Carbs
This ricotta frittata is an easy, high-protein breakfast packed with 27 grams of protein per serving and a delicious creamy texture filled with veggies.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4 slices (1/4 of the dish)
Serving Size: 1 servings (1/4 of the dish)
5 from 32 votes

Ingredients

  • 1 cup Ricotta Cheese full-fat or low-fat
  • ½ cup Shredded Mozzarella (note 1)
  • 1 teaspoon Dried Oregano
  • 9 large Eggs
  • 1 cup Baby Spinach
  • ½ teaspoon Salt
  • teaspoon Ground Pepper or chilli, optional
  • ½ teaspoon Garlic Powder
  • ½ cup Roasted Red Bell Pepper canned, store in oil, pat dry, chopped
  • cup Shredded Parmesan or shredded mozzarella
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Preheat the oven to 400°F (200°C). Spray a 12-inch pie plate skillet with olive oil. Set aside.
  • Roughly chop the baby spinach leaves. Set aside.
  • Remove the roasted red bell peppers from their oil, drain, pat dry with absorbent paper to remove excess oil, and chop roughly in pieces. Set aside.
  • In a large mixing bowl, whisk the eggs, ricotta cheese, Parmesan cheese, pepper, salt, garlic powder, grated mozzarella, and oregano.
  • Stir in chopped vegetables: roasted red bell pepper and chopped spinach.
  • Pour the egg mixture into the prepared pie plate.
  • Place the pie plate on the middle rack of the oven and bake it for 20-30 minutes at 400°F (200°C) or until the eggs are set, and the center is not jiggly.
  • Remove from the oven, and let it cool for 10 minutes before slicing.
  • Slice into quarters and serve immediately with lettuce or roasted vegetables.

Storage

  • Store in the fridge for up to 4 days, in the pie plate covered with foil.

Notes

Note 1: Feel free to replace the feta with any cheese you love, like more cheddar, grated Parmesan, or grated Mozzarella.
Note 2: If your sundried tomatoes are stored in oil, pat them dry on absorbent paper. If whole, finely chopped into strips.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 servings (1/4 of the dish)
Yield: 4 slices (1/4 of the dish)
Serving: 1servings (1/4 of the dish)Calories: 366.7kcal (18%)Carbohydrates: 5.9g (2%)Fiber: 0.6g (3%)Net Carbs: 5.3gProtein: 27.5g (55%)Fat: 25.6g (39%)Saturated Fat: 12.4g (78%)Polyunsaturated Fat: 2.7gMonounsaturated Fat: 7.9gTrans Fat: 0.04gCholesterol: 470.4mg (157%)Sodium: 883.3mg (38%)Potassium: 327mg (9%)Sugar: 0.7g (1%)Vitamin A: 1888.8IU (38%)Vitamin B12: 1.5µg (25%)Vitamin C: 10.3mg (12%)Vitamin D: 2.5µg (17%)Calcium: 391.4mg (39%)Iron: 2.8mg (16%)Magnesium: 36.6mg (9%)Zinc: 3.1mg (21%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    5 Thoughts On Ricotta Frittata
  1. 5 stars
    I made your ricotta frittata for a family gathering, and even my picky eater niece asked for seconds! The creamy texture is divine. Your recipes have made me the designated family chef. Much love!

  2. 5 stars
    I recently started a low-carb diet, and your ricotta frittata has been a game-changer. It’s so satisfying and flavorful; I don’t miss the carbs at all. Thanks for helping me stay on track!

  3. 5 stars
    Made your ricotta frittata with a twist-added caramelized onions. The flavor was out of this world! This recipe has earned a permanent spot in my breakfast rotation. Cheers!

  4. 5 stars
    I’m not the best cook, but your ricotta frittata recipe was foolproof! I made it for a potluck, and people were asking for the recipe. It’s now my secret weapon for impressing guests. Thank you!

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