Spinach, Tomato, and Ricotta Frittata

By mirelsonp

Recipe source: Fine Cooking | Aug/Sep 2015

Ingredients

• 8 8 8 large eggs
• 2 2 2 Tbs. whole milk
• 1/2 1/2 1/2 cup frozen, thawed, chopped spinach, squeezed dry
• 1/2 1/2 1/2 oz. freshly grated Parmigiano-Reggiano (1/2 cup)
• Kosher salt and coarsely ground black pepper
• 2 2 2 Tbs. unsalted butter
• 1 1 1 small onion, chopped
• 1 1 1 small plum tomato, thinly sliced crosswise
• 1/3 1/3 1/3 cup whole-milk ricotta
• to 375°F. rack in the center of the oven and heat the oven to 375°F.
• 1/2 1/2 eggs and milk in a medium bowl. Add the spinach, half of the Parmigiano, 1/2 tsp. salt, and 1/2 tsp. pepper and mix well.
• 1/4 1/4 10 tsp. salt and a few grinds of pepper and then the remaining 1/4 cup of the Parmigiano. Bake until the ricotta is heated through, about 10 minutes. Let cool slightly before slicing and serving.

Preparation

Step 1

1. Position a rack in the center of the oven and heat the oven to 375°F.

2. Whisk the eggs and milk in a medium bowl. Add the spinach, half of the Parmigiano, 1/2 tsp. salt, and 1/2 tsp. pepper and mix well.

3. Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the egg mixture and cook until the eggs begin to set, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Lay the tomato slices over the eggs and dollop the ricotta around the tomatoes. Sprinkle with 1/4 tsp. salt and a few grinds of pepper and then the remaining 1/4 cup of the Parmigiano. Bake until the ricotta is heated through, about 10 minutes. Let cool slightly before slicing and serving.