Ingredients
Units
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Ingredients (Serves 4)
- 6 large eggs
- 1/4 cup whole milk or cream (optional, for creaminess)
- 1 cup fresh spinach, chopped (or thawed frozen spinach, squeezed dry)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano (optional)
- 1 tablespoon olive oil or unsalted butter
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
- Optional: Fresh herbs (parsley, basil, or chives), chopped, for garnish
Instructions
Instructions
1. Prepare the Spinach
- Heat olive oil or butter in a nonstick or oven-safe skillet over medium heat.
- Add the garlic (if using) and sauté for 1 minute, until fragrant.
- Stir in the spinach and sauté until wilted, about 2-3 minutes. Season lightly with salt and pepper. Remove from heat and set aside.
2. Whisk the Eggs
- In a mixing bowl, whisk together the eggs, milk or cream (if using), Parmigiano-Reggiano (if desired), salt, and pepper.
3. Combine the Ingredients
- Fold the sautéed spinach into the egg mixture.
- Gently mix in dollops of ricotta, keeping it slightly chunky for texture.
4. Cook the Frittata
- Preheat your broiler if finishing in the oven.
- Heat the same skillet over medium-low heat and add a touch more olive oil or butter if needed.
- Pour the egg mixture into the skillet, spreading it evenly. Cook gently for 5-7 minutes, or until the edges are set but the center is still slightly runny.
5. Finish the Frittata
- Option 1: Stovetop Finish
- Cover the skillet with a lid and cook on low heat for another 2-3 minutes until fully set.
- Option 2: Oven Finish
- Place the skillet under the broiler for 1-2 minutes, watching closely, until the top is golden and puffed.
6. Serve
- Slide the frittata onto a plate or cutting board and let it cool slightly.
- Slice into wedges and garnish with fresh herbs if desired. Serve warm or at room temperature.
