You know those recipes you stumble upon that just click? This Rustic Spinach Ricotta Skillet Bake became exactly that for me. It started as an experiment to use up leftover ricotta and a massive bag of spinach, but after tweaking it just right (and maybe accidentally doubling the garlic once – spoiler: it was amazing!), it turned into a dish I make again and again.
It’s become my secret weapon for everything from lazy Sunday brunches to quick weeknight dinners when I want something comforting yet relatively healthy. It feels a little fancy, looks gorgeous with its golden top, but honestly? It’s surprisingly simple to whip up. If you need a reliable, delicious, and satisfying egg dish that feels like a warm hug, this is the one.
Why You’ll Fall in Love With This Recipe:
- Creamy, Dreamy Texture: Whole milk ricotta is the star here, melting into the eggs to create a custardy, rich texture that’s just divine. It’s way more luxurious than your average scramble!
- Savory Depth: We’re not just throwing ingredients together. Taking the time to properly soften the onions until they’re sweet and translucent builds an incredible flavor base that makes every bite satisfying.
- So Darn Versatile: Seriously, serve this warm for brunch with toast, at room temp for lunch with a side salad, or even as a light dinner. It’s naturally vegetarian and packed with greens!
What You’ll Need (Ingredient Breakdown):
- Produce:
- 2 medium yellow onions, sliced thinly – Patience here pays off for sweetness!
- 2 cloves garlic, minced – Don’t skimp! Fresh is best.
- 1.5 pounds (24 oz / approx 680g) fresh spinach – It looks like a mountain, but it wilts down like magic. Make sure to trim any tough stems.
- Fat:
- 4 1/2 tablespoons (approx 68ml) extra virgin olive oil, divided – Use a decent quality one for flavor.
- Eggs & Dairy:
- 6 large eggs – The backbone of our bake.
- 3/4 cup (approx 186g) whole milk ricotta cheese – Go for whole milk! The richness makes a huge difference compared to part-skim.
- 6 tablespoons (approx 30g) grated Parmesan cheese – Adds that essential salty, umami kick.
- Seasonings:
- 1 teaspoon salt (or adjust to your taste)
- 1/2 teaspoon freshly ground black pepper (freshly ground makes a difference!)
- 1/4 teaspoon red pepper flakes (Optional, but adds a lovely gentle warmth)
Let’s Get Cooking (Step-by-Step):
- Sauté the Aromatics: Grab a large, oven-safe skillet (around 10-12 inches is perfect). Warm 3 tablespoons of the olive oil over medium heat. Add those sliced onions and let them get happy in the pan. Cook, stirring now and then, for a good 10-12 minutes. You want them really soft and translucent – don’t rush this part! Add the minced garlic and optional red pepper flakes in the last minute, stirring until you can smell that amazing garlic aroma.
- Wilt the Greens: Pile the spinach into the skillet (it might seem like too much, but trust the process – do it in batches if needed!). Gently stir it around for 4-6 minutes until it all wilts down nicely. Season the veggies generously with your salt and pepper.
- Prep the Egg Mixture: While the veggies are finishing up, crack the eggs into a big bowl. Give them a light whisk – just enough to break them up. Gently fold in the ricotta and Parmesan. Try not to overmix; a few little lumps of ricotta are totally fine and add to the texture!
- Combine Everything: Carefully spoon the cooked onion and spinach mixture out of the skillet and into the bowl with the eggs. Stir it all together so everything is nicely distributed.
- Start the Cook: If your skillet needs it, give it a quick wipe. Add the last 1 1/2 tablespoons of olive oil and make sure the bottom is coated (hello, non-stick insurance!). Turn the heat down to low. Pour the egg mixture back into the skillet and spread it out evenly.
- Set the Bake: Pop a tight-fitting lid on the skillet. Let it cook on low heat for 12-15 minutes. You’ll see the edges setting up, and the middle should look mostly set but still have a little jiggle.
- The Flip! (Don’t be scared): Okay, take a breath. Run a spatula around the edge to make sure nothing’s sticking. Place the lid (or a large plate that covers the skillet) firmly on top. With confidence, quickly flip the whole thing over so the bake lands on the lid/plate. Then, gently slide it back into the skillet, uncooked-side down. Cook it uncovered for another 5-7 minutes to get that side golden brown and firm too. You did it!
- Serve it Up: Slide your beautiful creation onto a cutting board or serving plate. Let it hang out for a couple of minutes before slicing into wedges.
A Few Expert Tips:
- Soggy Spinach Syndrome? Make sure your spinach isn’t holding excess water after washing. If using frozen, thaw it completely and squeeze out as much liquid as humanly possible before adding it. Excess water = sad, watery bake.
- Cheese Swaps: No Parmesan? Pecorino Romano works beautifully. Want it extra cheesy? A little crumbled feta or goat cheese folded in with the ricotta is delicious too.
- Make it Ahead/Storage: This bake is great leftover! Store cooled leftovers covered in the fridge for up to 3 days. Enjoy cold, at room temp, or gently reheated in the microwave or a low oven.
- Sticking Issues: Make sure your skillet is well-oiled, especially before pouring the egg mixture back in for the initial cook. Using a non-stick, oven-safe skillet makes life easier!
Serving & Pairing Ideas:
This Rustic Spinach Ricotta Skillet Bake is fantastic just as it is, but it loves company!
- Brunch: Serve with crusty bread or toast for dipping, maybe some fresh fruit or a simple green salad with vinaigrette. A mimosa wouldn’t hurt, either!
- Lunch/Dinner: Pair it with a hearty salad (like a Greek or Caesar), roasted vegetables, or a cup of tomato soup.
- Perfect For: Easy weeknight meals, weekend brunches, potlucks (it travels well!), or anytime you need a comforting, veggie-packed dish.
Rustic Spinach Ricotta Skillet Bake
Experience a taste of the Mediterranean with this comforting and delicious Rustic Spinach Ricotta Skillet Bake. Featuring tender wilted spinach, sweet sautéed onions, and creamy ricotta cheese bound together with eggs and Parmesan, all baked in a skillet until golden. A perfect, satisfying dish for brunch, lunch, or a light dinner.
Ingredients
Produce:
- 2 medium yellow onions sliced thinly
- 2 cloves garlic minced
- 1.5 pounds 24 oz / approx 680g fresh spinach, tough stems trimmed
Fat:
- 4 1/2 tablespoons approx 68ml extra virgin olive oil, divided
Eggs & Dairy:
- 6 large eggs
- 3/4 cup approx 186g whole milk ricotta cheese
- 6 tablespoons approx 30g grated Parmesan cheese
Seasonings:
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
- Sauté Aromatics: Warm 3 tablespoons of the extra virgin olive oil in a large, oven-safe skillet (approximately 10-12 inches / 25-30 cm) over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 10-12 minutes, until they are well-softened and translucent. Add the minced garlic and red pepper flakes (if using) during the last minute of cooking, stirring until fragrant.
- Wilt Greens: Add the fresh spinach to the skillet with the onions (you may need to add it in batches). Stir gently for 4-6 minutes, until all the spinach has wilted down. Season the vegetable mixture generously with the measured salt and black pepper.
- Prepare Egg Mixture: While the vegetables cook, crack the 6 large eggs into a separate large mixing bowl. Beat them lightly with a whisk or fork. Gently fold in the 3/4 cup ricotta cheese and 6 tablespoons grated Parmesan cheese until just combined (avoid overmixing).
- Combine and Cook: Carefully transfer the cooked onion and spinach mixture from the skillet into the bowl with the egg and cheese mixture. Stir everything together until evenly distributed.
- Initial Cook: Wipe out the skillet if necessary, then add the remaining 1 1/2 tablespoons of extra virgin olive oil, ensuring the bottom is coated to prevent sticking. Return the skillet to low heat. Pour the combined egg and vegetable mixture back into the prepared skillet, spreading it evenly.
- Set the Bake: Cover the skillet with a tight-fitting lid. Cook on low heat for 12-15 minutes. The edges should appear set, and the top should be mostly set but still slightly jiggly in the very center.
- Flip and Finish: Carefully loosen the edges of the egg bake with a spatula. Place the lid (or a large plate) firmly over the skillet and confidently invert the bake onto the lid/plate. Gently slide the bake back into the skillet, uncooked side down. Cook, uncovered, for another 5-7 minutes, allowing the second side to become firm and golden brown.
- Serve: Slide the finished Rustic Spinach Ricotta Skillet Bake onto a cutting board or serving plate. Let it rest for a couple of minutes before slicing into wedges. Serve warm or at room temperature.
Notes
Servings: 6
Estimated Nutritional Information (Per Serving - 1/6th of total):
- Calories: 280 kcal
- Protein: 15 g
- Total Fat: 21 g
- Saturated Fat: 6.5 g
- Monounsaturated Fat: 11 g
- Polyunsaturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Sugar: 2.5 g
- Sodium: 660 mg
- Cholesterol: 205 mg
- Potassium: 800 mg
- Calcium: 255 mg
- Iron: 4 mg
- Vitamin A: 11100 IU
- Vitamin C: 35 mg
Give it a Try!
Honestly, this skillet bake has saved me on so many occasions and always gets rave reviews. It’s simple, satisfying, and feels way more special than the effort it takes. I really hope you try it! If you do, I’d love to see it – tag me or let me know how it turned out! Happy cooking!
