Spinach and ricotta frittata with rye bread

Ingredients

For 1 serving

• Eggs2
• Egg whites100 g
• Spinach200 g
• Part-skim ricotta60 g
• Nutmegto taste
• Extra virgin olive oil2 teaspoons
• Rye bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash and drain the spinach. Heat half the oil in a non-stick frying pan of about 20 cm over medium heat and wilt the spinach for 2–3 minutes, until reduced; squeeze it well and chop it roughly.
2. In a bowl beat the eggs and egg whites with a pinch of salt, a grind of black pepper and a grating of nutmeg, then stir in the spinach.
3. Wipe the pan, heat the remaining oil over low heat and pour in the mixture; dot the light ricotta over the top in spoonfuls, cover and cook for 7 minutes, until the edges are set and the centre almost firm.
4. Flip the frittata with the help of a plate and cook for 2 more minutes, until golden underneath while the ricotta stays creamy.
5. Serve in wedges with the rye bread.