The Lodge Cast Iron Wedge Pan is the perfect vessel for single-serve frittatas. And with this recipe, each bite finds a crunch of spinach, creamy ricotta, sweet and salty gruyere, and a hint of capsicum. Your breakfast game just got a boost.

INGREDIENTS

• 3 eggs
• 3 tablespoons cream
• ¼ cup gruyere, grated
  (could substitute for a flavourful cheddar)
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 tablespoon rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon butter, cut into 8 pieces
• 1 cup baby spinach
• ¼ cup capsicum cut into strips
• ¼ cup ricotta

METHOD

1. Preheat oven to 220°C. 
2. Whisk together eggs, cream, rosemary, salt, and pepper. Whisk in gruyere.
3. Heat the wedge pan over medium-high heat for 4-5 minutes. Spray wells with cooking spray and evenly distribute butter. 
4. Add garlic and cook for 1 minute. Add spinach and continue to cook until wilted, stirring often.
5. Pour egg mixture evenly into each well. Top with capsicum and dollops of ricotta. Bake for 8 minutes. 
6. Serve immediately.