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 Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas 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 Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
