1 1/4 cup fresh ricotta cheese
4 eggs
1 t fennel seeds
1/4 cup fresh chives, chopped
1 cup freish spinach, chopped
salt and freshly ground black pepper
2 T extra virgin olive oil
extra virgin olive oil for drizzling
Place the ricotta in a mixing bowl. One at a time, add the eggs, stirring well after each addition to prevent lumps. Add the fennel seeds, chives, and spinach and season with salt and pepper and mix well. Heat the oil in a non-stick skillet over moderate heat. Pour in the egg mixture and cook, occasionally lifting the edges to allow the uncooked runny egg to flow under the edge. Cook until the egg is set and only the top is slightly runny, then either flip the fruttata over and finish cooking or slide the unfinished frittata onto a plate, browned side up, then slide back into the skillet to finish cooking, about 1 additional minute. Serve warm or at room temperature drizzled with some additional olive oil.
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