Ricotta and Spinach Frittata


6 oz spinach, stemmed and washed
6 eggs
salt and pepper, to taste
1 cup ricotta
1 tbsp mint, chopped
1 garlic clove, minced
2 tbsp olive oil


Steam spinach above 1 inch of boiling water until it wilts. Rinse with cold water and squeeze out moisture.

Beat together eggs, salt, pepper, ricotta, garlic, spinach and mint in a medium bowl.

Heat olive oil in a 10 inch cast iron skillet. Test the heat by drizzling egg, if it immediately sizzles and cooks, pour the egg mixture into the pan. Tilt the pan to make sure the eggs are evenly covering the pan. Shake the pan and tilt while lifting up the edges to allow liquid egg under for the first couple of minutes.

Turn heat to low and cover for 10 minutes, shaking the pan once every couple minutes. Make sure to loosen the fritatta from the bottom of the pan to make sure not to burn it. Cook until eggs are almost set.

Heat the broiler and place under for 1-3 minutes, making sure that it doesn’t burn. Remove once slightly browned and let cool for a couple minutes. Loosen edges and slide from pan onto a plate. Cut into wedges and serve.

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