Ricotta & spinach frittata

This light and lovely spinach and ricotta frittata is delicious for breakfast, lunch or dinner.

Recipe «Ricotta & spinach frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 4 spring onions, ends trimmed, thinly sliced, 2 garlic cloves, crushed, 1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped, 125g smooth light ricotta , 5 eggs, 1 tbsp finely chopped fresh dill, Freshly ground black pepper , 4 thick slices wholegrain bread, toasted, halved.

Ingredients:

• 2 tsp olive oil 
• 4 spring onions, ends trimmed, thinly sliced 
• 2 garlic cloves, crushed 
• 1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped 
• 125g smooth light ricotta 
• 5 eggs 
• 1 tbsp finely chopped fresh dill 
• Freshly ground black pepper 
• 4 thick slices wholegrain bread, toasted, halved 

Instructions

1. Preheat grill on high. Heat the oil in a 26cm-diameter (top measurement) non-stick frying pan over medium-low heat. Add the spring onion and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic.
2. Add half the spinach and cook, stirring, for 2 minutes or until spinach just wilts. Add the remaining spinach and cook, stirring, for 2 minutes or until just wilted. Remove from heat.
3. Whisk the ricotta, eggs and dill together in a large bowl. Season with pepper. Add the spinach mixture and stir to combine. Pour the egg mixture into the frying pan and place over medium-low heat. Cook for 5 minutes or until frittata is just set around the edge but still runny in the centre.
4. Cook under preheated grill, about 6cm from the heat source, for 3-4 minutes or until golden brown and just set. Remove from grill.
5. Turn the frittata onto a heatproof plate and cut into 8 wedges. Divide frittata wedges among serving plates and serve immediately with toast.