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Frittata Wedges With Roasted Red Pepper, Spinach, and Ricotta

Lodge Cast Iron | December 1, 2020

Did you know 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 red pepper. Your breakfast game just got a boost.

Prep Time
5 minutes
Cook Time
12-15 minutes
Cook it With Our
Frittata Wedges Recipe


Frittata Base
  • 3 eggs
  • 3 tablespoons heavy cream
  • ¼ cup gruyere, shredded
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter, cut into 8 pieces
  • ½ cup baby spinach
  • ¼ cup roasted red pepper strips
  • ¼ cup ricotta


  1. Preheat oven to 425 degrees F. 
  2. Whisk together eggs, heavy cream, rosemary, salt, and pepper. Whisk in gruyere.
  3. Heat the wedge pan on the stovetop over medium-high heat for 4-5 minutes. Spray wells with cooking spray and evenly distribute butter. 
  4. Add portion of garlic to each well 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 red pepper and dollops of ricotta. Bake for 8 minutes. 
  6. Serve immediately.
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Lodge Pan Logo
Contributed By: Lodge Cast Iron

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