Fluffy frittata with spinach Recipe

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.