- 8 large eggs
- 1 1/2 cups fresh ricotta (I like sheep's-milk ricotta)
- Salt and pepper
- 4 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 bag (16 oz.) 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 tsp. dried oregano
- A few leaves of basil, torn if large
Position a rack in the center of the oven and preheat to 450 degrees .
Preheat a 10-inch cast-iron skillet over medium-high.
In a medium bowl, whisk the eggs and ricotta; season with salt and pepper.
Add the oil, four turns of the pan, to the skillet. Swirl to coat with oil across the bottom and the sides of the pan. Add the garlic; cook until aromatic, stirring constantly, about 30 seconds. Add the spinach, loosening it up with your fingers as you add it to the pan ; season. Pour in the egg mixture; stir to mix in the spinach. Cook until the sides begin to set a bit, running a heatproof spatula around the edges of the skillet to loosen the frittata from the pan , about 2 minutes; transfer to the oven.
Bake until set around the edges but still slightly loose in the center, 10 to 12 minutes. Top with the provolone, mozzarella , pepperoni and oregano; return to the oven. Bake until bubbly and browned in spots, 5 to 6 minutes more. Top with the basil.