
Spinach and Ricotta Frittata

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Pho + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …
Ingredients
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small onion, finely chopped
- 2 to 3 cloves garlic, chopped or thinly sliced
- 2 tablespoons fresh thyme, chopped
- Salt and pepper
- 4 to 5 cups baby spinach or stemmed and coarsely chopped chard
- 8 large organic, cage-free eggs (preferably pastel-colored Araucana eggs)
- About 1 1/2 cups fresh ricotta, preferably sheep's milk
- About 1/3 cup grated Romano or Parmigiano-Reggiano
- About 1/4 teaspoon freshly grated or ground nutmeg
Yield
Serves: 4 as a main dish, 6-8 as a starter or snack
Preparation
Position a rack in the middle of the oven; preheat to 375°F.
In a 10- to 12-inch ovenproof skillet, add the EVOO, three turns of the pan, and swirl to coat the entire surface, using a paper towel to reach the edges. Heat over medium. Add the onion, garlic and thyme; season with salt and pepper. Cook, stirring often, until onion softens, 6-7 minutes.
Add the spinach or chopped chard and stir to wilt, 1-2 minutes.
In a large bowl, whisk the eggs, ricotta, Romano and nutmeg together until smooth; season with salt and pepper. Pour the egg mixture over the spinach.
Bake until the center is just set, 15-20 minutes. When cool, run a knife around the skillet edges to release the frittata. Invert onto a work surface and cut into wedges.