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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.
Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings 6
Calories 280 kcal

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
(Disclaimer: Nutritional information is an estimate calculated using standard databases based on the listed ingredients and quantities, including 1 tsp salt. Actual values may vary based on specific ingredients used, precise measurements, and variations in natural products.)