This recipe was an attempt to elevate a previous, thrown together spaghetti frittata that I made with a bunch of leftovers. THAT recipe (which I will try to remember and post) was delicious. This one was an okay try, but it’s not there yet. (I kept the original ratios to adapt during my next attempt.)
Would be great on its own (once, ya know, it actually tastes good), but better with a simply dressed salad.
Too dry, bland. Needs: less pasta! more spinach! more salt! higher-fat ricotta! and perhaps a touch of cream??
1/2 pound orzo (broken spaghetti or angel hair works well, too)
3 tsp olive oil
3 garlic cloves, minced
8 oz fresh spinach
6 large eggs
Zest of 1 lemon
12 oz part-skim ricotta
1. Preheat the oven to 375 degrees.
2. Cook the orzo in salted boiling water until al dente, about 8-10 minutes. Drain, combine with 1 tsp olive oil and cool to room temperature.
3. While the pasta is cooking, heat the remaining 2 tsp of the olive oil in a non-stick pan. Add the garlic to the pan and cook for 1 minute, stirring frequently.
4. Add the spinach to the pan, one handful at a time. Season with salt and black pepper and cook until wilted. Remove and cool to room temperature.
5. Beat the eggs and season with salt and black pepper. Stir in the lemon zest.
6. To the eggs, add the cooked orzo and spinach and stir.
7. Dollop the ricotta into the egg mixture and stir, leaving large bits of ricotta intact.
8. Pour the mixture into the non-stick pan and cook over medium-high heat for 5 minutes.
9. Place the pan in the oven and cook for 35-40 minutes, or until light brown on top and cooked through.