How to make a Frittata

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Chef Jenna Johansen from Denver FIVE cooks up a Baby Spinach & Ricotta Frittata.

Baby Spinach & Ricotta Frittata

1 Tbsp unsalted Butter
1 each shallot, minced
1 each clove garlic, minced
2 cups baby spinach
8 each eggs, farm fresh
8 ounces ricotta (part skim is fine, or sheeps milk from Fruition Farms if you can get it!)
1/2 cup fresh-grated parmesan cheese
1 tsp kosher salt
a few grinds of black pepper
1 Tbsp fresh chives or herbs


  • melt butter in hot saute pan large enough to hold all ingredients
  • saute shallot and garlic until translucent
  • add spinach, heat through until wilted
  • whisk eggs and cheeses together in a bowl, add kosher salt, pepper and chives
  • add egg mixture to saute pan, lightly stirring with a rubber spatula around edges until frittata firms up
  • place in oven for about 3-5 minutes until light and fluffy on top
  • serve warm or at room temperature
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