A quick and easy little fritatta, perfect for breakfast or afternoon tea.
Spinach Ricotta Fritatta
1 garlic cloves, crushed
3 handfuls spinach (fresh from Box Fresh!)
125g (1/2 cup) smooth light ricotta
2 whole eggs
3 egg whites
1 tbs fresh coriander
Freshly ground black pepper
Sea salt flakes
2/3 potatoes, finely sliced (fresh from Box Fresh!)
grated cheese (any sort, your choice)
Soften crushed garlic in a little olive oil over a medium heat in a deep frypan. Wilt spinach leaves and set garlic & spinach mix aside.
Whisk eggs and egg whites with ricotta cheese and fold spinach through. Season with salt & pepper.
Meanwhile, oil pan lightly and lay potato slices evenly over entire surface and up the edges as well. When nearly cooked through, pour egg & spinach mixture over top and let cook for about 10min on low heat.
Grate cheese over top and place under preheated grill until crispy and brown. Cut into 4 generous wedges and serve.