Spinach and Ricotta Frittata - Gluten Free, Vegetarian, Low Fat

This great recipe is vegetarian, gluten-free, and low fat. It is a great main dish to just serve with a salad or some sweet potato fries! It is super easy to make, it's a tasty alternative if you're trying to cut down on meat.

It could also be your fancy appetizer for your next dinner party or romantic dinner (hint hint).

For the sweet potato fries recipe click here

For salad ideas visit the "Recipe" page of this blog, I have many suggestions!

Ingredients: 

4 eggs from free to roam hens
two big bundles of spinach (you may substitute for any other kind of leafy green)
some grated parmigiano cheese
freshly ground nutmeg
a little bit of salt
half of a small canister of MAGGIO ricotta, easily found at the grocery store. Let's face it, it's never going to be as good as in Napoli, but at least this one is not awful.
Some Extra Virgin Olive Oil to coat the pan

Utensils: 

non stick 9 inch/22cm pie pan
a whisk
a bowl

STEP BY STEP: 

1. If you haven't done so already, clean wash and cook the spinach in a large pot with some water at the bottom. Set the oven to 400F/200C
2. Meanwhile whisk the eggs, the ricotta, salt, nutmeg, parmigiano cheese.
3. Squeeze all the water out of the cooked spinach and whisk away with the rest
4. Coat the pie pan in olive oil (watch the video above for this step)
5. Pour the ricotta/spinach mixture in the pie pan.
6. Bake for 20/30 minutes.

I love it, it's one of my latest favorite fast lunch/dinner solutions, and I say fast because I usually prepare my cooked greens ahead of time. You can also put it in the oven while the oven is warming up and that will cut 10 minutes down from cooking time.

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The song playing in the background of the video is one of my originals called "I never talk about love", I took the vocals out so I could use it in the cooking video. You can find the full version here:

Enjoy!!