• 3 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 16-ounce bag frozen chopped spinach, defrosted and squeezed dry
• Salt and pepper
• Freshly grated or ground nutmeg, to taste
• 12 eggs
• 1 cup fresh ricotta (cow’s or sheep’s milk)
• 1/2 cup (a couple small handfuls) grated Parmigiano-Reggiano
• 2 cups shredded fresh mozzarella

Preheat the oven to 400°F. 

In a 10-inch ovenproof, nonstick skillet, heat the oil, three turns of the pan, over medium-high. Add the garlic and swirl the pan until fragrant, about 1 minute. Add the drained spinach, separating it with your fingers; season with salt, pepper and nutmeg. 

In a medium bowl, whisk the eggs and mix in the ricotta and Parm to blend well. Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the mozzarella and place back in the oven until browned and bubbly, 5-7 minutes. 

Cut the frittata in wedges and serve with a tomato-onion salad alongside. 

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