- 1
Ingredients
- 2 tablespoons olive oil
- 1/2 cup cubed pancetta (or bacon cut into strips)
- 1/2 onion finely diced or grated
- 1 cup frozen spinach
- 6 eggs
- 6 tablespoons whole milk
- 3/4 cup ricotta cheese
- salt & pepper
Preparation
Step 1
Preheat oven to 425.
Use an oven-safe skillet (no plastic handles) on a burner at medium-high. Heat the oil then add pancetta. Cook for 2 minutes, stirring a couple times in the beginning so it doesn’t stick. Add onion. Cook for 2 minutes then add frozen spinach (if thawed, let the pancetta and onion cook for 3 more minutes before adding.)
Meanwhile, whisk the eggs and milk in a separate bowl for at least 2 minutes so they’re fluffy. Add a teaspoon of salt and 1/2 teaspoon pepper and mix thoroughly.
Back to the hot pan. Stir everything around so it’s evenly distributed then pour egg mixture right on top. DON’T STIR. Drop teaspoons of ricotta throughout the pan. Sprinkle with a touch more salt and pepper (half as much as before) and transfer to the oven. Bake for about 15 minutes, until it’s firm and cooked all the way through.