Spinach, Ricotta and Mint Frittata

6 to 8 ounces of fresh Spinach, stemmed and rinsed or 3/4 6-ounce bag of baby spinach

6 eggs or the equivalent in egg substitute

¾ cup skim, fresh ricotta cheese

1 tablespoon fresh mint

1 clove garlic minced

2 tablespoons olive oil

Steam the Spinach above 1 inch of boiling water just until it wilts, about 2 minutes. Rinse with cold water and excess moisture with a paper towel and chop.

In a medium bowl, beat together the eggs, salt and pepper, ricotta, garlic, spinach and mint.

Heat olive oil over a medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg mixture into the pan; if it sizzles and cooks at once the pan is ready. Pour in egg mixture. Tilt pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, titling it slightly with one hand while lifting the edges of he frittata wit the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

Turn the heat down to low, cover and cook 10 minutes shaking the pan gently every once in a while. Occasionally, remove the lid and tilt the pan and loosen the bottom of the frittata so the bottom doesn’t burn. It should turn golden color. The eggs should be set and cook a few minutes longer if not.

In the meantime, heat the broiler. Uncover the pan and place under the broiler, not too close to the coils and for only a few moments until the eggs puff. Shake the pan to be sure the eggs aren’t sticking, loosen the edges with a wooden spoon and slide to a plate. Cut into wedges or smaller sized diamonds. Serve hot or cold.