Baked Spinach and Ricotta Frittata
Baked spinach and ricotta frittata: soft, flavourful and easy to slice ahead of time for a fuss-free weekday lunch or light dinner.
Looking for a baked spinach and ricotta frittata that is genuinely simple, nourishing and on the table in under forty minutes?
Then you are in the right place. I will show you how to make a soft, flavourful frittata that slices beautifully, works equally well for a weekday lunch or a light evening meal, and requires almost no hands-on time at the stove.
The real key to this recipe is the oven itself: no pan to watch, no risk of burning the bottom, and an evenly cooked result you can cut into neat squares. Ricotta keeps the mixture creamy without making it heavy, while the spinach adds colour, flavour and a good dose of iron.
Compared with a classic stovetop frittata, this version has at least three advantages: it cooks itself without flipping, it is far easier to portion into regular slices, and it keeps better the following day, staying soft and compact.
One practical tip worth remembering: squeeze the spinach thoroughly after wilting it. If it holds too much water, it will soften the batter and push the cooking time right out. Thirty seconds of firm pressing with your hands or a clean cloth is all it takes.
You can prepare the baked frittata ahead of time and keep it in the fridge for a day, covered with cling film. It reheats well in a warm oven, or you can enjoy it at room temperature, cut into small squares, as finger food or a light main.
Ready to go? Let’s get started with this baked spinach and ricotta frittata.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Oven tray or baking dish
Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.
Large non-stick pan
Useful for cooking and sautéing ingredients evenly without overcrowding the surface.
Steps
- Rinse the spinach and wilt it in a frying pan with the oil over medium heat for 3–4 minutes, until soft and reduced in volume. Set aside to cool slightly, then squeeze firmly with your hands to remove as much water as possible.
- Crack the eggs into a large bowl, add the grated Parmigiano, a pinch of salt and pepper, and beat briskly with a fork or whisk until the mixture is smooth and slightly frothy.
- Add the ricotta in spoonfuls and the squeezed spinach to the egg mixture, folding gently with a spatula without overworking, to keep the texture light and soft.
- Line a baking dish of about 20×25 cm with parchment paper, pour in the mixture and level the surface with the spatula.
- Bake in a preheated conventional oven at 180°C (350°F) for 25 minutes, until the frittata is puffed, lightly golden on top and firm to the touch in the centre.
Helpful tips
Squeeze the spinach very thoroughly after wilting: if it retains water, it will soften the batter and extend the cooking time.
The frittata keeps in the fridge, covered, for a full day and reheats well in a warm oven (150°C / 300°F) for 8–10 minutes.
For extra flavour, add a pinch of freshly grated nutmeg to the egg mixture before baking.
Frozen spinach works just as well as fresh: thaw it completely and squeeze it dry before adding it to the batter.
Average nutrition per serving
- Calories
- 310 kcal
- Carbohydrates
- 8.0 g
- Sugars
- 3.0 g
- Protein
- 20.0 g
- Fat
- 22.0 g
- Saturated fat
- 9.0 g
- Fiber
- 2.0 g
- Sodium
- 430 mg
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