Ingredients:

  • 8 large eggs
  • 350g whole milk ricotta cheese
  • 120ml heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp freshly grated nutmeg
  • 280g fresh baby spinach
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 0.5 small yellow onion, finely diced
  • 50g freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Melt butter in a 10-inch oven-safe skillet over medium heat. Sauté onion until translucent, add garlic and spinach. Cook, stirring constantly, until the pan is dry. Spread evenly in the skillet.
  2. In a large bowl, whisk eggs, ricotta, cream, salt, pepper, and nutmeg until smooth and uniform. Pour over the sautéed spinach in the skillet.
  3. Bake for 25–30 minutes until edges are set. Sprinkle with Parmesan and broil for 2–3 minutes until golden and bubbling.