Spinach & Ricotta Fritata

Ingredients:

• 2 tsp Beerenberg Extra Virgin Olive Oil

• 4 spring onions, thinly sliced

• 2 tsp Beerenberg Crushed Garlic

• 1 bunch spinach, washed, dried and coarsely chopped

• 125g ricotta

• 5 eggs

• 1 tbs chopped fresh dill

• freshly ground black pepper

Method:

1. Preheat grill on high. Heat the oil in a 26cm-diameter non-stick frying pan over medium-low heat. Add the spring onion and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic.

2. Add half the spinach and cook, stirring, for 2 minutes or until spinach just wilts. Remove from heat.

3. Whisk the ricotta, eggs and dill together in a large bowl. Season with pepper.Add the spinach mixture and stir to combine. Pour the egg mixture into the frying pan and place over medium-low heat. Cook for 5 minutes or until frittata is just set around the edge but still runny in the centre.

4. Cook under preheated grill, about 6cm from the heat source, for 3-4 minutes or until golden brown and just set. Remove from grill.

5. Turn the frittata onto a heatproof plate and cut into 6 wedges. Serve immediately.