Monday, October 11, 2010
Recipe for 4
2 tablespoons olive oil
1/2 cup spring onions, thinly sliced
1 large bunch spinach, stems trimmed, coarsely chopped
1/2 cup smooth ricotta cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, melted
Preheat oven on 200oC.
Heat the olive oil in a large non stick frying pan over medium-low heat. Add the spring onion and cook, stirring, for 3-4 minutes or until soft. Add the spinach and cook, stirring, for 2 minutes or until spinach just wilts. Remove from heat and let cool.
In a large bowl whisk the eggs well. Add the ricotta and combine with eggs. Season with salt and pepper and add the spinach mixture which by now should be cold. Stir all ingredients to combine.
Pour the melted butter in a round shallow baking dish and brush to cover it.
Pour the egg mixture into the buttered baking dish. Bake for 20 minutes or until set. Remove from the oven and let it to cool for five minutes before cutting it to slices.
You may serve it as a main dish for lunch or brunch with some fresh salad. Enjoy!
Tip: Another great frittata recipe is the zucchini frittata ..... try it!