Serves: 3
Ingredients
-
1
tablespoon olive oil
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2
handfuls spinach, chopped
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1
clove garlic, minced (Instead of “clove garlic,” I write “glove” first, every time. Let’s make glove a thing.)
-
8
big basil leaves
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5
eggs
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1
heaping cup chopped tomatoes — like, just a big ol’ mound of them
-
2
ounces shredded asiago cheese
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3
ounces ricotta
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Salt and pepper
Directions
- Preheat oven to 375° F.
-
Heat olive oil and garlic in a smallish pan over medium heat. Add the spinach and
cook down until just wilted. Remove from pan and set aside. -
Whisk eggs together in a big bowl. Add cooked spinach, asiago, and 5 of the basil
leaves, chopped. Season with salt and pepper. -
Pour mixture back into the pan on the stove. Top with tomatoes, pressing them into
the mix, and the remaining chopped basil leaves. Sprinkle on clumps of ricotta. -
Cook on the stove until the bottom is just set, about 3 minutes, then slide into the
oven. Cook until set, about 15 minutes.
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Photo by Mark Weinberg
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Photo by Mark Weinberg