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 thinly sliced
- 2 cloves garlic minced
- 1.5 pounds 24 oz / ~680 g fresh spinach, tough stems trimmed
Fat
- 4 1/2 tablespoons ~68 ml extra-virgin olive oil, divided
Eggs & Dairy
- 6 large eggs
- 3/4 cup ~186 g whole-milk ricotta cheese
- 6 tablespoons ~30 g 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: Heat 3 tablespoons olive oil in a large 10–12 in (25–30 cm) skillet over medium heat. Add onions; cook 10–12 minutes until well softened and translucent. Stir in garlic and red pepper flakes (if using) for the last 60 seconds until fragrant.
- Wilt Greens: Add spinach (in batches if needed). Cook 4–6 minutes until fully wilted. Drain off excess liquid (press in a colander or with a spoon) to prevent sogginess. Season with the measured salt and pepper.
- Prepare Egg Mixture: In a large bowl, lightly beat the eggs. Fold in ricotta and Parmesan just until combined.
- Combine: Add the drained onion–spinach mixture to the egg–cheese bowl and mix to distribute evenly.
- Initial Cook: Wipe out the skillet if needed; add the remaining 1 1/2 tablespoons olive oil to coat. Return to low heat. Pour in the mixture and spread evenly. Cover and cook 12–15 minutes until edges are set and the top is mostly set (center may still jiggle slightly).
- Flip & Finish: Loosen edges with a spatula. Invert onto a lid or large plate, then slide back into the skillet (uncooked side down). Cook uncovered 5–7 minutes until the second side is golden and the center is fully set.
- Doneness test: a knife inserted in the center comes out clean or internal temp reaches 71°C / 160°F.
- Serve: Slide onto a board or plate. Rest 2–3 minutes, then cut into wedges. Serve warm or at room temperature.
Notes
- For best texture, drain the spinach thoroughly after wilting.
- Seasoning is flexible; adjust salt/pepper at the table if needed.
- 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