Spinach, tomato, and ricotta frittata from Fine Cooking Magazine, Aug/Sep 2015 (page 24)

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Notes about this recipe

  • kbrooks on May 19, 2025

    Loved this. Used cooked fresh spinach instead of frozen, 2/3cup parmigiana reggiano, 2 plum tomatoes and 1/2 cup ricotta.

  • Rinshin on November 08, 2022

    Never found good tasting frittata including this one except with leftover pasta with sauce which is good. To up the taste more, added caramelized red onion but it was still bland. But, it is a quick lunch.

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