What to make for breakfast today? I had a gal pal staying overnight who takes her low carb meals seriously and loves a good breakfast. Casting about in the fridge I saw farmers’ market spinach, a stem of juicy green garlic from my garden, good farm eggs, and a tub of the ever delightful Lakin’s Gorges ricotta.

I can’t say enough about Allison Lakin’s line of cheeses, but will wax poetic on the simple goodness of her ricotta for today’s post. It seems worlds away from supermarket ricottas, just delicious. It has a drier quality which reminds me of the farmer’s cheese my grandmother used to use for certain pastries like her cheesecake and blintzes. It was hard to find back then and it’s great that these artisanal cheeses are making a comeback in Maine.

Today I learned that combining the eggs with the ricotta gives the frittata a lovely fluffy texture, and we’re doubling down on protein too. Here is the recipe I came up with and it was good! Just as good for a cold lunch or picnic.

image courtesy of simplyrecipes.com

Green Garlic, Spinach, and Lakin’s Gorges Ricotta Frittata
Laura Cabot, Laura Cabot Catering, Waldoboro

1 bulb of green garlic, chopped
1 cello bag of spinach, washed, steamed and chopped (2 cups cooked). I squeeze the liquid out and mix it in with the eggs when it is cooled.
6 eggs, beaten (spinach liquid added if you like)
1 8-ounce tub of Lakin’s Gorges Ricotta
Salt and pepper
A nice black skillet to cook it in
A bit of olive oil

In a medium hot skillet, sauté the garlic in the olive oil. Add the cooked, chopped spinach. Season with salt and pepper. Beat the eggs with the ricotta.

Add the beaten egg mixture to the pan and swirl it once gently to distribute the veggies.

Cover and cook on low heat until almost cooked through. Finish with a couple minutes under the broiler.

Let rest for a couple minutes, slice into wedges, and enjoy!