- Rachael Ray - https://www.rachaelray.com -

Spinach and Ricotta Frittata

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Position a rack in the middle of the oven; preheat to 375°F. 

In a 10- to 12-inch ovenproof skillet [2], add the EVOO, three turns of the pan [3], and swirl to coat the entire surface, using a paper towel to reach the edges. Heat over medium. Add the onion, garlic and thyme; season with salt and pepper. Cook, stirring often, until onion softens, 6-7 minutes. 

Add the spinach or chopped chard and stir to wilt, 1-2 minutes. 

In a large bowl [4], whisk [5] the eggs, ricotta, Romano and nutmeg together until smooth; season with salt and pepper. Pour the egg mixture over the spinach. 

Bake until the center is just set, 15-20 minutes. When cool, run a knife [6] around the skillet [2] edges to release the frittata. Invert onto a work surface and cut into wedges.