Really fresh ricotta has a great texture and taste so I like to keep it unadulterated. This frittata is a lovely way to enjoy it in a quick and simple meal.
Wash and trim a bunch of spinach and blanch it in boiling salted water until just wilted. Drain and cool it under cold running water then squeeze out the excess water. Chop the spinach roughly and set aside in a large bowl. Heat some olive oil in a pan and fry 1 sliced onion and 1 sliced red pepper over moderate heat until the onion is soft and translucent. Add 2-3 cloves of minced garlic and cook just a little longer. Add the onions and peppers to the bowl of spinach and combine with 4- 6 eggs, salt and freshly ground black pepper to taste. Wipe your pan clean and heat some more olive oil. Pour in the egg mixture and cook over low heat. When the eggs have cooked halfway up, dot the fresh ricotta over everything and top with pine nuts and finely grated pecorino or parmesan. Place under a hot grill until the egg is firm and the pine nuts are golden brown. Serve from the pan.
michelle picker cooks 