Spinach Raviolo Frittata

This spinach raviolo frittata combines tender filled pasta, leafy spinach, eggs, and Parmesan in a satisfying one-pan dish. It works well for breakfast, brunch, or a simple dinner.

Ingredients

• 8 large eggs
• 8 ounces cheese or spinach ravioli
• 2 cups fresh spinach, roughly chopped
• 1 small shallot or half a small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/3 cup grated Parmesan cheese
• 1/4 cup milk or cream
• 1/2 teaspoon dried Italian herbs
• Salt and black pepper

Method

1. Cook the ravioli according to the package directions until just tender. Drain carefully.
2. Whisk the eggs with the milk, Parmesan, Italian herbs, a small pinch of salt, and black pepper.
3. Heat the olive oil in an oven-safe skillet over medium heat. Cook the shallot until softened, then add the garlic and spinach. Stir until the spinach wilts.
4. Arrange the cooked ravioli evenly in the skillet. Pour the egg mixture around them and cook without stirring until the edges begin to set.
5. Transfer the skillet to a preheated broiler and cook until the center is set and the top is lightly golden. Watch closely to prevent burning.
6. Rest for several minutes before slicing and serving.

Serving Suggestions

Serve the frittata warm with a green salad, roasted tomatoes, or crusty bread. A little extra Parmesan and freshly ground black pepper make simple finishing touches.

Useful Tips

• Keep the ravioli slightly firm when boiling because it will continue cooking in the skillet.
• Squeeze excess moisture from thawed frozen spinach if using it instead of fresh spinach.
• Use an oven-safe skillet and protect your hand from its hot handle after broiling.
• Refrigerate cooled leftovers promptly and reheat them until hot throughout.