- 3 tablespoons extra virgin olive oil (EVOO)
- 2 cloves garlic, finely chopped
- 8 large eggs, separated
- 1 box frozen spinach (10 ounces), thawed and wrung dried
- 1 cup ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- A pinch of nutmeg
- 1/2 cup freshly grated Parmigiano Reggiano cheese
Pre-heat the oven to 400°F.
In a medium size skillet, heat the EVOO, three turns of the pan. Add the garlic and cook until softened.
In a bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks and stir in the spinach and ricotta cheese; season with the salt, pepper and nutmeg. Fold in the egg whites. Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.
Transfer the frittata to the oven and bake until golden and fluffy, about 15 minutes. Sprinkle the Parmigiano Reggiano cheese all over the top and bake for 2 minutes. Cut into wedges and serve immediately.