Ricotta Frittata – 1 cup Ricotta Cheese – ½ cup Shredded Mozzarella – 1 teaspoon Dried Oregano – 9 large Eggs – 1 cup Baby Spinach – ½ teaspoon Salt – ⅛ teaspoon Ground Pepper – ½ teaspoon Garlic Powder – ½ cup Roasted Red Bell Pepper – ⅓ cup Shredded Parmesan
In a large mixing bowl, whisk the eggs, ricotta cheese, Parmesan cheese, pepper, salt, garlic powder, grated mozzarella, and oregano.
Roughly chop the baby spinach leaves. Remove the roasted red bell peppers from their oil, drain, pat dry with absorbent paper to remove excess oil, and chop roughly in pieces.
Stir the chopped vegetables into the egg and cheese mixture and combine it with a silicone spatula.
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).
Serving: 1 Slice Makes: 4 Slices
Prep: 10 Minutes Cook: 20 Minutes