Ricotta Frittata Pizza – Rachael Ray

Ingredients

• 12 large eggs
• 2 cups fresh ricotta (I like sheep's-milk ricotta)
• Salt and pepper
• 4 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 16-ounce bag frozen chopped spinach, thawed and squeezed dry in a kitchen towel
• 1 cup shredded provolone
• 1 cup shredded low-moisture mozzarella
• 16 thin slices good-quality pepperoni
• About 1/2 teaspoon dried oregano
• A few leaves of basil, torn if large