I simply love the combination of ricotta and spinach and this is a very simple a delicious way to enjoy it.
Free range eggs are a great source of vegetarian protein and with the added minerals and vitamins from the spinach and protein from the ricotta this makes a great nutritious meal.
Served in warm wedges with thick toasted rye or wholemeal bread it is a fantastic meal for anytime of the day.
Preparation time: 30 mins
- 2 tbs olive oil
- 4 spring onions, trimmed and sliced
- 2 cloves of garlic, diced
- 1 good bunch of English spinach (baby spinach is also good)
- 125g (5 oz) ricotta cheese
- 5 free range eggs
- 1 tbs chopped fresh dill
- cracked black pepper
- thick toasted rye or wholemeal bread
- chutney or relish
Pre heat grill to high.
In a medium (26cm/10 inch) frypan heat the oil over medium heat; cook the spring onions for a few minutes then add the garlic and cook until fragrant and soft but not brown.
Add the coarsely chopped spinach in batches until just wilted and remove from heat.
In a medium bowl whisk together the eggs, ricotta and dill and season with cracked black pepper. Be careful not to overwork the egg mixture and whisk only enough to combine the ingredients.
Pour the egg mixture over the spinach in the frypan and return to a medium/low heat; cook for around 5 minutes or until the frittata starts to crisp on the edges of the pan.
Place under preheated grill for around 4 minutes; watch carefully and remove the frittata once the top is golden and the egg just set.
Serve warm cut into wedges; with thick buttered toast and a side of chutney or relish.
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