Frittata di Ricotta e Spinaci

Ingredients

• 10 large eggs, free-range if available
• 250g whole milk ricotta, check label is milk, salt, and acid only
• 60g Parmigiano-Reggiano, finely grated
• 200g baby spinach, washed and dried
• 200g cherry tomatoes, halved
• 1 medium brown onion, finely diced
• 3 garlic cloves, thinly sliced
• 1 lemon, zest only
• 3 tbsp extra virgin olive oil, divided
• 1 tsp fine sea salt
• 1/2 tsp black pepper, freshly ground
• small handful fresh flat-leaf parsley, roughly chopped, to finish

Method

1. Preheat your oven to 180°C (fan 160°C). Place a 26–28cm ovenproof skillet or cast-iron pan on the stovetop over medium heat.
2. Add 2 tablespoons of extra virgin olive oil to the skillet. Once shimmering, add the diced onion with a pinch of salt and sauté for 6 to 8 minutes until soft and translucent, stirring occasionally.
3. Add the sliced garlic and cook for a further 2 minutes until fragrant and just beginning to turn golden at the edges.
4. Add the baby spinach to the pan in batches, turning with tongs after each addition. Cook until fully wilted, about 3 to 4 minutes total. Season lightly with salt and pepper. Spread the mixture evenly across the base of the pan and allow to cool for 5 minutes.
5. While the spinach cools, crack all 10 eggs into a large bowl. Whisk well until the yolks and whites are fully combined and the mixture looks pale and slightly foamy, about 1 to 2 minutes of vigorous whisking.
6. Add the ricotta, three-quarters of the grated Parmigiano-Reggiano, the lemon zest, remaining salt, and black pepper to the whisked eggs. Stir until the ricotta is mostly incorporated but small streaks are fine — they create a varied texture once baked.
7. Drizzle the remaining 1 tablespoon of olive oil around the edges of the cooled skillet to prevent sticking. Pour the egg and ricotta mixture over the spinach and onion base. Scatter the halved cherry tomatoes cut-side up across the surface, pressing them in gently. Scatter the remaining Parmigiano-Reggiano over the top.
8. Transfer the skillet to the oven and bake for 28 to 32 minutes, until the frittata is fully set in the centre with no wobble when you shake the pan, and the top is lightly golden. A skewer inserted in the middle should come out clean.
9. Remove from the oven and allow the frittata to rest in the pan for 5 minutes before slicing. Scatter fresh parsley over the top. Slice into 4 generous wedges and serve directly from the pan, or transfer to an airtight container once fully cooled for storage.

Batch cooking tip

• Once fully cooled, slice the frittata into 4 wedges and store flat in an airtight container in the fridge for up to 5 days. For best texture, reheat in a skillet rather than a microwave. You can prep the spinach and onion base the evening before and refrigerate it separately, then whisk the egg mixture and bake fresh in the morning to reduce weekday effort.