With fresh flavors of basil, spinach and Parmesan cheese. Frittatas are one of those dishes that I like to make if I’m feeding more than 2 people. It’s an easy egg dish that cooks in the oven and you can pretty much add to it whatever ingredients you like. Just like an omelette but you don’t have to babysit it. Before the June gloom rolled in, we had a lovely warm weekend day and I was getting in the mood for summer. Heirloom tomatoes had just hit my supermarket so I knew that evening I wanted to make a tomato salad (which turned into an heirloom tomato salad with croutons, see below) but what to have with it? Something light to go well with the salad. A frittata! Frittata additions When it comes to additions to the frittata, mix it up. Add tomatoes, peppers, ham, bacon, anything you want. Make it your own. I also have a Sweet Potato and Sage Frittata that I love to make in the fall and winter months. Don’t you love seeing the spinach leaves throughout slice in the picture below? I was really happy at how this frittata turned out because I usually write a recipe first, but this time I winged it. What I was also happy about was the fact that I had lunches for the next couple of days. Double win! If you’ve made this Ricotta and Spinach Frittata, please rate the recipe and leave a comment below. I love to hear from my readers. Heirloom Tomato Salad with Parmesan Basil Croutons
