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SPINACH AND RICOTTA FRITTATA
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a frying pan with a heatproof handle.
- Add the onions and garlic, and sauté gently for 3 minutes; do not brown.
- Beat the eggs in a large bowl and season well with salt and pepper.
- Add the chopped spinach and crumble in three-quarters of the ricotta.
- Add the pine nuts and olives, and mix well. Add the onions and garlic, and mix again.
- Heat the remaining oil in the frying pan. Pour in the spinach mixture and cook for 5 minutes.
- Sprinkle with the remaining ricotta and season with salt and pepper.
- Put the pan in a preheated oven, 400°F, and cook for 15 minutes. The frittata should be set and golden on top.
- To serve, ease a flexible knife all the way around the edge and under the frittata, and then slide it onto a large plate.
- This dish can be eaten hot or cold.
INGREDIENTS
- 5 tablespoons Cooking oil
- 4 onions, finely sliced
- 2 garlic clove, crushed
- 10 eggs
- 750 grams spinach, washed and chopped
- 200 grams ricotta cheese
- 200 grams pine nuts
- 200 grams pitted and chopped black olives
- Salt and pepper
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