Spinach and Corn Frittata

Spinach and Corn Frittata
Serves 6.

Extra-virgin olive oil (about 1/2 cup)
1 medium onion, finely chopped
Kosher salt 
Freshly ground black pepper
1 1/2 cups corn kernels (frozen or from 2 ear of corn)
5 ounces baby spinach leaves
8 large eggs
1/4 cup grated Parmesan cheese
Heaping 1/2 cup ricotta cheese
2 tablespoons finely chopped and packed mint, basil, parsley, or any herb
2 tablespoons butter

1. Preheat the oven to 350°F. Heat a 10- to 12-inch cast iron or non-stick skillet (with an oven-safe handle) over medium heat and add enough olive oil to coat the bottom of the pan. Add the onions and a big pinch of salt and cook, stirring, until translucent, about 5 minutes. Stir in the corn, and cook for about 2 minutes more. Season to taste with a little salt and pepper. Transfer to a large, wide bowl to cool slightly. 

2. To the same skillet, add just enough oil to coat the bottom of the pan. Next add the spinach, cover the pan with a lid to help it wilt for about 1 minute. Remove the top when wilted (or add 1 or 2 tablespoons water if it’s sticking or not wilting.) Season with a few pinches of salt and a little pepper. Taste, and adjust the seasoning again. Once fully wilted, transfer the spinach to a strainer. Let cool slightly. Then press it with something heatproof (like a measuring cup,) to remove excess water. Transfer the spinach to a cutting board and chop it finely. Then move the spinach to the bowl of corn and onions. Mix them up and taste again. They should taste delicious! If they do not, season them with more salt and a touch of pepper. 

3. In another large bowl, whip the eggs. You don’t have to whisk them like crazy - just until combined. Slowly whisk in 2 tablespoons of olive oil, the Parmesan and ricotta, and season with a 3/4 teaspoon of Mortons kosher or fine salt (or 1 1/2 teaspoons of Diamond Crystal salt) and 1/4 teaspoon of black pepper. Stir the cooked vegetables and herbs into the eggs.

4. Now, wipe out your skillet. (Making sure that it’s clean and dry will prevent the frittata from sticking to the pan.) Set the skillet over medium heat and add the butter and 2 tablespoons of olive oil. When the butter foams slightly, pour the egg mixture into the pan. Using a thin rubber spatula, move the vegetables around so they spread evenly across the pan. As soon as the egg starts to pillow along the edges of the pan and the bottom turns golden brown (you can lift it with that same rubber spatula to see,) after about 3 to 4 minutes, place it in the oven until just set, 10 to 14 minutes depending on the size and thickness of the pan. Wiggle the pan and if the center doesn’t jiggle, it should be done. Or stick a toothpick in the center. If it comes up clean, it’s done. If not, let it go for a few more minutes.

5. Remove the frittata from the oven. Place a cutting board large enough to cover the pan over the top of the frittata pan and carefully, using hot mitts, flip the frittata pan over and onto the cutting board. The frittata should release from the pan and fall on the board. If it rips, don’t worry. Just patch it up and garnish with more herbs. Let cool slightly, then cut into slices and serve.