Baked Ricotta and Herb Frittata with Spring Vegetables
A light, fluffy baked frittata featuring creamy ricotta and fresh spring herbs, perfect for a celebratory Mother’s Day brunch. This mediterranean-inspired brunch (vegetarian) ready in about 35 minutes combines large eggs, ricotta cheese, chopped fresh parsley into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1 cup ricotta cheese
- 2 tbsp, chopped fresh parsley
- 1 tbsp, chopped fresh chives
- 8, trimmed and cut into 1-inch pieces asparagus spears
- 1 cup, roughly chopped baby spinach
- 2 tbsp olive oil
- 1, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preheat the oven to 375°F. In a large bowl, whisk 6 large eggs with 1 cup ricotta cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, 1 tsp salt, and 1/2 tsp black pepper until smooth and well combined.
- Step 2: Heat 2 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 8 trimmed and 1-inch chopped asparagus pieces and 1 cup roughly chopped baby spinach, cooking for 3-4 minutes until vegetables are just tender.
- Step 3: Pour the egg and ricotta mixture evenly over the vegetables in the skillet. Sprinkle 1/4 cup grated Parmesan cheese on top. Cook on the stovetop over medium heat for 2 minutes until edges begin to set.
- Step 4: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the frittata is puffed, golden, and set in the center. Let rest for 5 minutes before slicing and serving.
Frequently asked questions
How long does Baked Ricotta and Herb Frittata with Spring Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Baked Ricotta and Herb Frittata with Spring Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Baked Ricotta and Herb Frittata with Spring Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Ricotta and Herb Frittata with Spring Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Ricotta and Herb Frittata with Spring Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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