Frittata with Winter Greens, Thyme, and Ricotta.

Few dishes are simpler or more satisfying than a frittata when it comes to whipping up a quick meal. This version bulges with hearty dark greens {which thrive in colder temperatures}, tender leeks, and fragrant thyme. It’s finished off with dollops of creamy ricotta.
3/4 cup fresh ricotta
8 large eggs
1/2 cup grated Parmesan
1 teaspoon fresh thyme leaves, chopped
Salt and freshly ground pepper
2 tablespoons olive oil
2 medium leeks, white and light green parts only, halved length-wise and sliced finely
3 scallions, white and light green parts only, sliced
1 large bunch dark greens such as spinach, kale, chard, or beet greens, washed and de-stemmed
Place the ricotta in a fine sieve {or a colander lined with cheesecloth} over a bowl to drain. In a medium bowl, beat the eggs thoroughly and stir in the Parmesan, thyme, and a pinch of salt and pepper.
Heat the olive oil in a large cast-iron or non-stick skillet over medium heat. Add the leeks and scallions and saute, stirring occasionally, until just softened, about 3 minutes. Add the greens, season with salt and pepper and continue to saute until wilted, 3 to 5 minutes. Reduce the heat to low, spread the greens evenly over the bottom of the pan, and pour the eggs over them. Arrange large dollops of ricotta on top. Cover and cook until just set, about 8 minutes.
Serve hot or at room temperature.
Serves 6 to 8.

For leftovers: Cover and reheat the frittata at 350 degrees for 10 to 15 minutes. Or drizzle two pieces of ciabatta with olive oil and balsamic vinegar and add a thin slice of cold frittata for a delectable sandwich.