Spinach Frittata

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Serves 8 people

Categories: Casserole- one-dish-meal, meat pies, stir fry


  • 6 oz. angel-hair pasta
  • 1 (15 oz.) container ricotta cheese
  • 12 oz. egg substitute
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1 (10 oz.) pkg. frozen chopped spinach thawed and squeezed dry
  • 4 oz. leftover ham slices, cut into bite-size strips
  • 1/2 tsp. lemon zest
  • 1/2 tsp. coarse salt
  • 1/2 tsp. pepper
  • 2 twp. olive oil
  • 2 cups heated marinara sauce


  1. Cook pasta according to package directions; drain.

  2. Mix together ricotta cheese, egg substitute, mozzarella cheese, parmesan cheese spinach, ham, zest, salt and pepper; add cooked pasta and mix well.

  3. Het broiler.

  4. Heat an oven-safe skillet on medium-high. When hot, remove from heat. Add oil, tilting to coat. Return to heat. Add pasta mixture; press down with spatula to even. Reduce heat, cook, uncovered, 5 minutes. Cover and cook 2 minutes until bottom is lightly browned (top will be slightly wet). Place skillet under broiler; broil 1 to 2 minutes or until top is set an lightly browned. Loosen with spatula, invert onto a platter and cut into 8 wedges. Serve immediately with marinara sauce.

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