Fluffy frittata with spinach
1 ½ tbs olive oil
2 cloves garlic, finely chopped
8 eggs, separated
140g frozen chopped spinach, thawed and wrung dry or
140 g fresh spinach, cleaned, blanched, well-drained and chopped
½ cup ricotta cheese
½ tsp salt
½ tsp ground pepper, freshly ground
1/3 cup Grana Padano cheese, grated
In a medium oven-proof skillet heat the olive oil, add the garlic and cook until softened.
In a glass or metal bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks and stir in the spinach and ricotta cheese; season with the salt, pepper and nutmeg. Fold in the egg whites.
Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.
Transfer the frittata to the oven and bake at 200°C until golden and fluffy, about 15 minutes.
Sprinkle the Grana Padano all over the top and bake for 2 minutes.
Cut into wedges and serve immediately.