Baked spinach and ricotta frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Spinach100 g
• Ricotta50 g
• Nutmeg1 pinch
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 180 °C and grease a small baking dish with the oil.
2. Wash the spinach and put it, still damp, into a frying pan over medium heat with a pinch of salt for 2–3 minutes, until wilted; drain, squeeze well with your hands and chop roughly.
3. In a bowl beat the eggs and egg whites with the ricotta, grated Parmesan, nutmeg and a pinch of salt until smooth; stir in the spinach.
4. Pour into the dish, level and bake for 15–18 minutes, until golden on top and the centre no longer wobbles.
5. Let it cool for a few minutes and serve with the wholemeal bread.