Italian · Breakfast & brunch

Spinach and ricotta frittata

Name: Spinach and ricotta frittata
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6 wedges
Cuisine: Italian
Ingredients: 10 large eggs; 1/3 cup whole milk; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons extra-virgin olive oil; 1 small shallot, minced; 8 ounces baby spinach; 1/2 cup whole-milk ricotta, drained; 1/3 cup finely grated Parmesan; 1 teaspoon finely grated lemon zest; 2 tablespoons chopped basil or parsley

A tender stovetop-to-oven frittata with dry spinach, ricotta pockets, Parmesan, lemon, and herbs.

About 45 minTotal

About 35 minActive

$$Cost

ModerateDifficulty

Makes 6 wedges

Equipment

Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Best crepe-ready starting point
OXO Enhanced 10-Inch Frying Pan
View at Amazon
Another workable path: Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact 10-inch diameter, low-sided shape, nonstick release, stable model identity, care burden, and exact Amazon destination to the thin-crepe Recipes. Kwilt has not cooked with this pan.
OXO Enhanced 10-Inch Frying Pan: The 10-inch cooking surface matches the jianbing method, while the low sides and nonstick release support fast spreading, flipping, and folding without tearing a thin wrapper. Trade-off: Ceramic nonstick coatings are wear items and need moderate heat and nonmetal tools; this is not a buy-it-for-life pan.
Another workable path: Use another low-sided 10-inch nonstick skillet in good condition, wiping it with only a film of oil before each crepe.
Sources
OXO Enhanced nonstick cookware collection
Amazon exact product listing

Ingredients

1× recipe · Makes 6 wedges

10 large eggs
1/3 cup whole milk
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 small shallot, minced
8 ounces baby spinach
1/2 cup whole-milk ricotta, drained
1/3 cup finely grated Parmesan
1 teaspoon finely grated lemon zest
2 tablespoons chopped basil or parsley

Instructions

Heat oven to 375°F. Whisk eggs, milk, salt, and pepper until blended but not foamy.
Heat oil in a . Soften shallot, add spinach in batches, and cook until wilted and its released water fully evaporates.
Spread spinach evenly. Add eggs and stir slowly over medium-low until broad curds begin forming but mixture remains wet.
Dot with well-drained ricotta and sprinkle with Parmesan. Bake until puffed at the edges and just set in the center, 7 to 10 minutes.
Rest 10 minutes, finish with lemon zest and herbs, and cut into wedges.