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Ricotta and Spinach Frittata With Mint

Martha Rose Shulman
  • 30 minutes
  • Serves

INGREDIENTS

6 oz

fresh spinach, stemmed and washed, or 1/2 6-ounce bag baby spinach

6

eggs

Salt

freshly ground pepper

1 cup

fresh ricotta

1 tbsp

chopped fresh mint

1

garlic clove, minced

2 tbsp

olive oil