Frittata Wedges with Roasted Capsicum, Spinach and Ricotta

Prep time 5mins
cook time 15mins

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.


  • 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


  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.