INGREDIENTS
4 cups
Baby spinach or stemmed and coarsely chopped chard
2 cloves
Garlic
1
Onion, small
2 tbsp
Thyme, fresh
8
Eggs, large organic cage-free
1/4 tsp
Nutmeg
1
Salt and pepper
1 1/2 cups
Ricotta, fresh
1/3 cup
Romano or parmigiano-reggiano, grated
3 tablespoons EVOO