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