Ingredients: |
Ingredients: 2 bunches of spinach, about 2 pounds, stemmed washed
4 T unsalted butter
1 T olive oil
4 green onions finely chopped
3 large garlic cloves
10 large eggs
15 oz. whole milk ricotta, drained overnight
1/4 C grated Parmesan
1/4 C grated pecorino Romano
fine sea salt and freshly ground pepper
1/4 C minced fresh flat leaf parsley
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Directions: |
Directions: Preheat oven to 350°. Put spinach in large pot and cook over medium heat stirring once or twice until spinach is wilted and bright green, about five minutes. Transfer to a large colander and let stand stirring occasionally until cool.
Squeeze spinach to extract as much liquid as possible and transfer to cutting board. Mince the spinach finely. In a small frying pan, melt 1 T butter with oil over medium heat. Add onions and garlic and sauté until the whites of the onions are translucent, about 3 minutes. In a large bowl whisk eggs until blended. Stir in the spinach, green onion mixture, ricotta, Parmesan, pecorino Romano, 1 1/2 tsp sea salt, 1/2 tsp white pepper, and the parsley.
Heat a large oven proof frying pan over medium low heat. Melt remaining 3 T butter, add egg mixture and transfer the pan to the oven. Bake until the frittata is golden brown and firm on top, 30-35 minutes. Transfer to a wire rack and let cool for 10 minutes. To unmold, place a baking sheet on top of the pan. Quickly invert together to unmold the frittata. Repeat with a large serving plate so that frittata is right side up. Cut into wedges and serve. |
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