- 1 tbsp olive oil
- 1 c chopped sweet onion
- 1 1/2 tbsp water
- 6 large eggs
- 1 1/2 c ricotta cheese
- 1 c finely shredded Gruyère cheese
- ½ c pitted oil-cured olives, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp anchovy paste
- ¾ tsp ground pepper
- 1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
- Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
- Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
- Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
- Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
- Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
- Severe 6 – 8.
cookinwithchris Blog 