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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
  • Roasted Red Pepper, Spinach, and Ricotta 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 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 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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