Baked ricotta and spinach frittata

This dish, healthy and nutritious, is a good weeknight meal as well as a home-made food to share with friends during a picnic. And a piece of advice: try the frittata between two slices of bread and it will taste even better!!


INGREDIENTS for 6 servings (a baking tin around 20cm)

3 eggs
400 g spinaches
200 g  ricotta
40 g Parmigiano Reggiano or Grana Padano cheese
200 gr day old bread
salt and pepper
extra vergine olive oil to grease the tin

Pour some water in a large bowl and soak the bread for approximately 20 min or until totally wet. Then squeeze it to expel the excess liquid. In another bowl mix very well all the ingredients and season with salt and pepper.

Bring a pot of salted water to a boil. Add the spinaches and cook for about 2-3 minutes. Drain them into a colander and squeeze it very well until all liquid is drained. Cut them.

In a large bowl mix very well the ingredients all together.

Grease the baking tin with extra vergine olive oil and pour into it the mixture.

Preheat the oven to 180-200°C and bake the frittata for about 30-40 min, until the top is puffed and golden brown and inside it is no longer creamy.


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