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A frying pan with a frittata and greens

Baked Frittata With Ricotta and Greens

Meni Valle's customizable recipe for a veggie omelet with ricotta cheese and herbs.
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Course Breakfast, Brunch
Servings 4

Ingredients
  

  • ⅓ cup olive oil
  • 3 scallions finely sliced
  • 500 g (1 lb 2 oz) spinach (or a combination of spinach, kale and Swiss chard) roughly chopped
  • 1 small handful parsley leaves roughly chopped, plus extra leaves to serve
  • 1 small handful basil leaves roughly chopped, plus extra leaves to serve
  • 7 oz (200 g) ricotta
  • 8 eggs
  • salt and pepper to taste
  • shaved parmesan to serve

Instructions
 

  • Preheat the oven to 350°F (180°C) fan-forced.
  • Heat the olive oil in a large cast-iron frying pan over medium heat, add the spring onion and sauté for 4 to 5 minutes, until softened. Add the greens and cook for 2 minutes or until they start to wilt. Remove the pan from the heat, add the herbs and stir well to combine then spread the mixture in an even layer in the pan and dot the ricotta over the top.
  • In a bowl, whisk together the eggs and season well with salt and pepper. Pour the egg over the greens and ricotta then transfer to the oven and bake for 20 to 25 minutes, until the top is golden and the egg is set.
  • Remove the pan from the oven and scatter the frittata with a few extra parsley and basil leaves and a generous amount of shaved parmesan. Cut into slices and serve.