Get cracking and make a frittata masterpiece!
Preheat oven to 350F.
In a small bowl, whisk together eggs and cream until well combined and smooth.
In a heavy bottomed oven safe skillet (such as cast iron) over medium high heat, gently cook spinach in the oil until just wilted, about two minutes. Season the spinach with salt and stir gently, distributing the spinach fairly evenly over the pan (a few small piles is fine). Add egg mixture to spinach and cook, undisturbed while you add the ricotta in large spoonful’s, distributed around the pan. Once the cheese is added, transfer the skillet into the oven and bake frittata for 15-20 minutes until puffed up and cooked through (it won’t jiggle when you gently shake the pan and may be slightly golden brown on edges).
To serve top with fresh herbs.
*Photo and recipe by @vestal_life