Spinach, Ricotta and Pine Nut Frittata

Ingredients

• 100g baby spinach leaves
• 3 tbsp olive oil
• ½ leek, finely sliced
• 2 cloves garlic, finely chopped
• 6 eggs
• ½ cup cream
• zest of 1 lemon
• salt and pepper
• 125g Perfect Italiano Ricotta
• 60g Perfect Italiano Parmesan, grated
• 2 tbsp pine nuts

Method

1. Blanch the spinach in a saucepan of boiling water for about 10 seconds. Drain, rinse and squeeze out excess water. Set aside.
2. Heat the olive oil in a medium sized oven proof frying pan over medium heat. Add the leek and garlic and cook for 3 to 4 minutes or until soft.
3. Whisk the eggs and cream together. Add the lemon zest and season to taste with salt and pepper.
4. Add the egg mixture to the pan and scatter over the spinach. Dot the ricotta over and scatter the Parmesan and pine nuts on top.
5. Cook until the base begins to set, approximately 2 to 3 minutes, then finish under a preheated grill until the egg mixture is just set and the top is golden brown.
6. Cut into wedges to serve with a fresh green salad or roasted tomatoes.