This was described as “another way to eat lasagna” – quite accurate!
Total time 25 minutes. Servings: 2-3
Ingredients
- • 1 (10-ounce) package frozen spinach, defrosted
• Salt
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 3 large eggs
• 2 tablespoons whole milk, heavy cream or crème fraîche
• 1/2 cup (2 ounces) shredded, low-moisture mozzarella, divided
• 4 tablespoons (about 1 ounce) grated Parmesan cheese, divided
• Freshly ground black pepper
• Ground nutmeg (optional)
• 1 tablespoon unsalted butter
• 1/3 cup (about 3 ounces) ricotta cheese
• Tomato sauce, for serving
• Roughly chopped fresh basil, for garnish (optional)
Directions
- In a medium saucepan over medium heat, combine the spinach with a pinch of salt, cover and cook to warm through and release any liquid, 1 to 2 minutes. Remove from the heat, drain, and set aside.
- In a 6- to 8-inch ovenproof nonstick or cast-iron skillet over medium-high heat, heat the olive oil and garlic cloves, stirring until the cloves turn a deep golden color, about 5 minutes. Discard the garlic. Add the spinach and a pinch of salt, and cook, stirring, so the spinach picks up all the garlicky oil, about 1 minute. Transfer the spinach to a plate.
- Wipe out the pan and preheat the broiler.
- In a medium bowl, whisk the eggs and milk. Then, whisk in half the mozzarella, half of the Parmesan, a few generous pinches of salt and pepper, and a pinch or two of ground nutmeg, if using, until thoroughly incorporated. Using a slotted spoon, drain the spinach and add it to the egg mixture. Whisk again to combine.
- Using the same pan over medium heat, melt the butter until it starts to foam but doesn’t start to brown. Briefly re-whisk the egg mixture and pour it into the pan. Give the batter a few stirs with a rubber spatula to make sure the spinach is evenly distributed.
- Decrease the heat to low and let the frittata cook, shaking the pan occasionally, until only the surface remains runny, 6 to 8 minutes. (The edges should be completely set, and the interior should be thickened and custardy.) Dot the top of the frittata with the ricotta and sprinkle it with the remaining mozzarella and Parmesan.
- Transfer the pan to the oven and broil for about 2 minutes, until the top sets and the cheese melts and forms a golden brown crown.
- Transfer the frittata to a wire rack and let cool until warm or at room temperature. Slice and serve with the tomato sauce poured over the top and a sprinkling of fresh basil.
Source: The Washington Post
