I made a caramelized shallots, baby spinach, and ricotta stuffing for ravioli that Rani and her friends were making from scratch at her birthday party, and I ended up with some extra stuffing leftover. Caramelized Shallots, Spinach and Ricotta Ravioli. The stuffing was so delicious that I used it the next day to make a fluffy frittata.
Caramelized Shallots, Spinach and Ricotta Frittata
makes 4 servings
- 1 cup ricotta cheese
- 2-3 cups fresh spinach finely chopped
- 1 cup finely cut shallots – from about 3-4 shallots
- 1 tbsp olive oil
- 6 eggs
- Salt and pepper
- 2 tbsp shaved Parmesan cheese
Preheat oven to 350 degrees.
In a pan heat 1 tbsp olive oil and sauté shallots until slightly brown and caramelized. Set aside to cool. In a mixing bowl add the ricotta cheese, chopped spinach, salt, pepper, and cooled shallots. Mix together. Taste and adjust for salt and pepper.
Whisk 6 eggs in another bowl. Add the eggs to the ricotta and shallot mixture and mix together.
Butter an 8×8-baking pan. Pour ricotta egg mixture in the buttered pan. Drizzle top of mixture with olive oil and a sprinkle of Parmesan shavings. Bake for 30 minutes until a toothpick inserted in the frittata comes out clean.
Serve with a side of tossed green salad.
Cook’s Notes: You can make this frittata in any size pan you like, just adjust the baking time – start with baking for 15 minutes and then continue baking until frittata is cooked through. If the top starts to burn before the eggs are cooked, place aluminum foil over the baking dish to prevent any further browning.