Spinach and Ricotta Frittata

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together 6 large eggs and 1/4 cup milk until well combined. Season with a pinch of salt and pepper.
3. Stir in 1 cup ricotta cheese and 1/4 cup grated Parmesan cheese into the egg mixture. Mix until the ingredients are evenly incorporated.
4. Wash and thoroughly dry 2 cups fresh spinach. Optionally, you can roughly chop the spinach leaves.
5. In an oven-safe skillet, heat 2 tablespoons olive oil over medium heat. Add 1 clove of minced garlic and sauté for about 30 seconds until fragrant.
6. Add the spinach to the skillet and cook for 2-3 minutes or until wilted. Stir occasionally to ensure even cooking.
7. Pour the egg mixture over the wilted spinach in the skillet. Let it cook on the stovetop for about 5 minutes without stirring, until the edges begin to set.
8. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and lightly golden on top. A good tip is to insert a toothpick in the center; if it comes out clean, the frittata is done.
9. Carefully remove the skillet from the oven using oven mitts. Allow the frittata to cool for a few minutes before slicing into wedges to serve.
10. Enjoy your Spinach and Ricotta Frittata warm, or at room temperature. It’s delicious both ways!