Ingredients
The following ingredients have 4 Servings
- 1 pound Yukon gold potatoes
- 4 tablespoons olive oil
- 1/4 cup spring onions or ramps, chopped
- 3 cloves garlic, minced
- 6 ounces fresh spinach
- 1 tablespoon olive oil
- 1/2 cup ricotta
- 7 large eggs
- 3/4 teaspoon kosher salt
- Pepper to taste
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh chives, chopped finely
Instruction
- Preheat oven to 425º F. Slice the potatoes into ¼" slices and lay flat on a parchment-lined baking sheet. Brush lightly with olive oil on both sides. Bake for 10 minutes, just until they begin to brown and are cooked through.
- While the potatoes are roasting, beat together ricotta, eggs, and kosher salt and pepper, if desired, in a separate bowl. Set aside. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add in chopped spring onions and sauté for 2-3 minutes until tender.
- Stir in minced garlic and baby spinach and continue to cook until spinach wilts, 1-2 minutes more. Lay the roasted potato slices over the spinach.
- Pour egg and ricotta mixture over the potatoes and spinach. Cover and cook 8 minutes until eggs are nearly set. Remove lid and place under broiler, about 5 inches from the heat source, for 5-6 minutes or until top begins to brown evenly.
- Remove from oven and immediately top with crumbled feta and chives. Slice into wedges and serve.