Spinach & Ricotta Frittata
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Cooking tools:
- Fine-mesh sieve
- Baking dish
- Oven bag
- Aluminum foil
- Mixing bowl
- Oven
- Chef's knife
- Cutting board
- Grater
- Measuring cup
Ingredients
- 2 cups Baby Spinach
- ½ cup Flat Leafed Parsley chopped roughly
- 1/4 cup Mint roughly chopped
- 2 cups Borello Italian style Ricotta
- 12 eggs
- 600 mls whipping cream
- Salt
- pepper
- ½ cup grated cheddar
- Dash Wellyboot olive oil
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