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Ricotta and Spinach Stuffed Shells Frittata

This dish makes use of leftovers from our Ricotta and Spinach Stuffed Shells recipe.

  • Servings: 4

Source: Whole Living, March 2011


  • 6 large eggs
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons tomato sauce
  • Extra-virgin olive oil
  • 5 to 6 Cooked Shells


  1. Heat oven to 350 degrees. Whisk eggs and season with salt and pepper. Stir in tomato sauce.

  2. Heat an 8-inch skillet over medium-low heat. Brush with olive oil. Pour in egg mixture and cook until edges begin to set, 2 to 3 minutes.

  3. Arrange shells in egg mixture and cover with foil. Transfer to oven and bake until just set in the middle, 20 to 22 minutes.

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