Fluffy frittata with spinach

5 steps · 45 min total

1. 01

   Prepare Skillet and Egg Mixture

   In a medium oven-proof skillet, heat the 1 1/2 tablespoons of olive oil. Add the 2 cloves of minced garlic and cook until softened.

   Meanwhile, separate the 8 eggs. In a clean glass or metal bowl, beat the egg whites until they form stiff, glossy peaks that hold their shape. In a separate bowl, beat the egg yolks, then stir in the 140g spinach, 1/2 cup ricotta cheese, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, and 3/4 teaspoon nutmeg until well combined.

   Gently fold the beaten egg whites into the yolk and spinach mixture, being careful not to deflate the whites too much; you want to keep that airy texture.

2. 02

   Cook on Stovetop

   Pour the egg mixture into the hot skillet with the garlic. Cook over medium heat until the edges are just set and pulling away slightly from the pan, about 2 minutes.
3. 03

   Bake the Frittata

   Transfer the skillet to the oven and bake at 200°C until the frittata is puffed up, golden brown on top, and cooked through, about 15 minutes.
4. 04

   Add Parmesan

   Sprinkle the 1/3 cup Parmesan all over the top of the frittata. Return it to the oven and bake for another 2 minutes, just until the cheese is melted and lightly golden.
5. 05

   Serve

   Carefully cut the frittata into wedges and serve it immediately while it's still warm and puffed.