Spinach & Ricotta Frittata

• Eggs(8)
• Ricotta(200 g)
• Spinach(200 g)
• Parmesan(40 g)
• Onion(1)
• Olive oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Nutmeg(¼ tsp)
• Tomato(3)
• Lemon(1)

Method

1. 1

   Thinly slice {Onion}. Roughly chop {Spinach}. Crack {Eggs} into a bowl, then whisk with {Ricotta}, finely grated {Parmesan}, {Salt}, {Black pepper}, and {Nutmeg} until mostly smooth.

   ~10 min

2. 2

   Heat {Olive oil} in a medium oven-safe nonstick skillet over medium heat. Cook {Onion} for 4 minutes until softened, then add {Spinach} and cook for 2 minutes until wilted.

   ~6 min

3. 3

   Pour the egg mixture into the skillet and stir once to distribute the spinach and onion evenly. Cook for 2 minutes until the edges begin to set.

   ~2 min

4. 4

   Transfer the skillet to a hot grill or oven and cook for 10 minutes until the top is puffed, lightly golden, and just set in the center.

   ~10 min

5. 5

   While the frittata cooks, cut {Tomato} into wedges and toss with a squeeze of {Lemon}. Slice the frittata and serve with the tomato salad alongside.