Spinach and Ricotta Frittata
I’ve got too many eggs. To some people that may not be possible but it is for me. I get egg-ed out quite easily, I’m not sure why but I will go through phases of eating them everyday followed by a few weeks of not being able to look at them. A family who live quite close to us were involved in a big rescue of battery hens last year and now supply us with as many free-range eggs as we could possibly need for a nominal fee. With Ali away in the US for a couple of weeks on a training course, I had meant to reduce my order but alas, I forgot – time to get really good at frittate.
Frittate are, in some ways, like an omelette but are, in many other ways, not at all. The two dishes almost define the differences in the cuisines of their respective countries. An omelette is all about finesse, skill and refinement while the frittata is big, bold and rustic. The frittata is a great way to show off seasonal vegetables – with a little thought, almost any vegetable can be made to work but don’t use it as a dustbin for veggies on the turn, it’s not worth the effort for inferior ingredients.
Serves 4 – 6
2tbsp Extra-Virgin Olive Oil
1 small Onion (finely sliced)
150g Ricotta Cheese (torn into small pieces)
20g Parmesan (freshly grated)
15g Fresh Parsley (finely chopped)
1 tsp fine Sea Salt
Freshly Ground Pepper
In a non-stick frying pan, heat the oil over a medium heat and add the onion. Allow to cook for ten minutes until soft but not coloured.
Meanwhile break the eggs into a bowl and whisk to break up completely. Add the parmesan, parsley, salt and half the ricotta. Add a generous grinding of pepper and set aside.
When the onion is cooked, add the spinach to the pan and stir for 2-3 minutes until it wilts. Give the egg mix a quick stir before pouring into the pan. Ensure the egg and filling is mixed evenly and allow to cook (still on low heat) for ten minutes until the frittata is mostly set.
Dot the remaining pieces of ricotta on top and place under the grill until the top is set but not browned. Slide the frittata onto a plate and allow to cool for an hour or so before cutting into slices. Serve with a salad of your choice – I served it with a Rocket and Pine Nut Salad with 25 year Aged Balsamic.