E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Beginner Prep Time 5 minutes Cook Time 12-15 minutes Serves 8 Cook it With Our Cast Iron Wedge Pan Ingredients Frittata Base 3 eggs 3 tablespoons heavy cream ¼ cup gruyere, shredded ¼ teaspoon pepper ½ teaspoon salt 1 tablespoon rosemary, finely chopped Filling 2 cloves garlic, minced 1 tablespoon butter, cut into 8 pieces ½ cup baby spinach ¼ cup roasted red pepper strips ¼ cup ricotta Directions Preheat oven to 425 degrees F. Whisk together eggs, heavy cream, rosemary, salt, and pepper. Whisk in gruyere. Heat the wedge pan on the stovetop over medium-high heat for 4-5 minutes. Spray wells with cooking spray and evenly distribute butter. Add portion of garlic to each well and cook for 1 minute. Add spinach and continue to cook until wilted, stirring often. Pour egg mixture evenly into each well. Top with red pepper and dollops of ricotta. Bake for 8 minutes. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Beginner Prep Time 5 minutes Cook Time 12-15 minutes Serves 8 Cook it With Our Cast Iron Wedge Pan Ingredients Frittata Base 3 eggs 3 tablespoons heavy cream ¼ cup gruyere, shredded ¼ teaspoon pepper ½ teaspoon salt 1 tablespoon rosemary, finely chopped Filling 2 cloves garlic, minced 1 tablespoon butter, cut into 8 pieces ½ cup baby spinach ¼ cup roasted red pepper strips ¼ cup ricotta Directions Preheat oven to 425 degrees F. Whisk together eggs, heavy cream, rosemary, salt, and pepper. Whisk in gruyere. Heat the wedge pan on the stovetop over medium-high heat for 4-5 minutes. Spray wells with cooking spray and evenly distribute butter. Add portion of garlic to each well and cook for 1 minute. Add spinach and continue to cook until wilted, stirring often. Pour egg mixture evenly into each well. Top with red pepper and dollops of ricotta. Bake for 8 minutes. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
