Spinach Ricotta Fritatta

Cause this was good enough to write down.

Preheat the broiler, rack should be in the second to top notch.

In a 10″ nonstick broiler safe fry/omlette pan, Cook a diced sweet onion, add a couple handfuls of choped mushrooms. These should cook till the onions are soft and dark, the mushrooms should be rather reduced. Put aside.

Puree a can of tomatoes, make sause with a little cayenne peper and salt.

Wilt 5 oz or so chopped spinach. This was two large handfuls from a salad bag. Put aside, let the pan cool a bit.

Scramble 6 eggs, 1 cup ricotta cheese, then add the mushrooms, onions and spinach and mix. Heat the pan on medium with some olive oil, add the egg mixture and cover. Cook for a while, till the bottom is browned and it’s solidifying in about an inch from the edge.

Put in broiler, watch carefully till it’s starting to brown, add some grated mozerella and let it start to turn brown. It whould be firm and not runny at all by now. Pull out, let sit for a couple minutes. Remove from the pan, cut, and serve with tomato sauce.

Bonus unrelated recipie.

1 Avocado, mashed. Add a bit of soy sauce, toasted sesame oil, and hot pepper oil. Serve with Udon or Soba noodles and tofu. Might also be interesting with a touch of wasabi.

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