📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Trust me, you dont wanna skip this step, unless you want a *very* hard time getting these babies out.
2. If using fresh spinach, wash it thoroughly and chop coarsely. If you are using frozen spinach, thaw it completely and squeeze out as much excess water as possible. This is *key* to prevent a watery frittata! I usually squeeze it with my bare hands. Fun!
3. In a large mixing bowl, whisk together the eggs, ricotta cheese, milk (or cream), grated Parmesan cheese, salt, pepper, and a pinch of nutmeg. Make sure everything is combined well. You don't wanna see clumps of ricotta floating around.
4. Add the spinach to the egg mixture and stir to distribute evenly. Make sure the spinach is not sticking together. Nobody wants a concentrated bite of spinach!
5. Pour the mixture into the prepared baking dish, spreading it out evenly. If you have any extra cheese hanging around, feel free to sprinkle it on top.
6. Bake for 30-35 minutes, or until the frittata is set and lightly golden brown on top. A toothpick inserted into the center should come out clean. Check on it every few minutes after 25 minutes, ovens can be funky.
7. Let the frittata cool slightly before cutting it into squares. This will make it easier to handle and prevent it from falling apart. You can use a sharp knife or a pizza cutter for this step.
8. Serve warm or at room temperature. These frittata squares are great for breakfast, brunch, lunch, or even a light dinner. They're also perfect for meal prepping!