Baked spinach and ricotta frittata with roast potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Spinach200 g
• Part-skim ricotta60 g
• Parmigiano Reggiano10 g
• Nutmeg1 pinch
• Potatoes200 g
• Extra virgin olive oil10 g
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, cut them into 1.5 cm cubes, toss them in a roasting tin with half the oil, the rosemary and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile wash the spinach and put it in a hot frying pan over medium heat with just the water clinging to the leaves for 2–3 minutes, stirring, until wilted. Let it cool slightly, squeeze it well and chop roughly.
3. In a bowl beat the eggs and egg whites with the ricotta, grated Parmigiano Reggiano, a grating of nutmeg, salt and pepper until smooth; stir in the spinach.
4. Grease a small baking dish with the remaining oil and pour in the mixture.
5. When the potatoes have had 12 minutes, put the frittata in the oven next to them and bake at 200 °C for 18 minutes, until puffed, golden on top and set in the middle (a toothpick should come out dry).
6. Let it rest for 2 minutes, cut it into squares and serve with the roast potatoes.