It works well to cook leaves. You take all that volume and reduce it to a hand full. Like spinach. I don't question any more how much I should use. I just use it all.
Still, my frittata wasn't as green as the Italian one in the original recipe. But almost. I added less spinach but more onions and reduced cheese and egg amounts by 1/4. Ricotta was a nice idea. The frittata was pleasant and smooth all the way through the bite. With whipping cream, the dish would have been a little more separated and tougher. This is a fun meal. It can be eaten hot, warm or cold, any time of the day, for the big and the small among us.
time: 15 min preparation + 40 min baking = 55 min
ingredients
- 2 medium onions, peeled and chopped fine
- 200 g (7 oz) fresh spinach leaves, washed, stems removed
- 2 Tablespoon olive oil
- 4 eggs
- 200 g (7 oz) ricotta
- 30 g (1 oz) Parmesan, grated
- 30 g (1 oz) Emmentaler, grated
- 1/4 teaspoon salt
- salt, pepper to taste
- pinch nutmeg
- bread crumbs and butter for the form
instructions
- Preheat oven to 160C/325F (fan forced function). Butter and cover with bread crumbs a glass 23 cm (9 inch) round baking dish.
- In a medium bowl, using a bubble whisk, mix eggs just a bit. Add ricotta. Blend it all till smooth. Add the other cheeses and 1/4 teaspoon salt, pepper and nutmeg.
- In a large pot, heat oil on medium/low. Add onions. Cook for about 12 minutes, without changing their color. Add spinach leaves. Cover the pot with a lid and cook for about 5 minutes, till spinach is soft. Salt and pepper to taste. Drain vegetables from liquids, place it on a cutting board and chop finely.
- Add spinach and onions to the bowl with cheese/egg mix. Combine and pour the mix into the ready form. Bake for about 40 minutes, till set in the middle and slightly browned.
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