This is a simple recipe; no extra processes. Some recipes say to saute a few ingredients first, others suggest broiling the frittata for a few minutes, or baking/grilling on stove-top first. With this recipe (and the variations to the left), everything gets mixed together in a bowl, with tomatoes and cheese topping it. Easy, and perfect when cooking for a crowd.

Another time-saver making this a quick and easy recipe: Get sliced cheese, stack it and cut through it to get smaller pieces. It works just as well as the grated cheese. Grated cheese is convenient, but costs extra for that convenience.

Serves 4-6, or more as an appetizer.

Ingredients:

• 8 oz. Jack cheese, divided in half (half is for the topping)(about 2 c. grated)
  
• 6 eggs
• 12 oz. Ricotta cheese
• One 8 oz. bag frozen spinach (OR artichokes; see notes to the left)
  
• 1 c. or so grated Jack cheese
• 6 TBS. flour
• 3/4 tsp. baking powder
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 3 or 4 tomatoes, sliced

Prepare cheese by grating: > 8 oz. Jack cheese, divided in half (half is for the topping)

Mix well: > 6 eggs

Add to eggs in bowl: > 12 oz. Ricotta cheese > One 8 oz. bag frozen spinach > 1 c. or so grated Jack cheese > 6 TBS. flour > 3/4 tsp. baking powder > 1/2 tsp. black pepper > 1/2 tsp. salt

Mix well. Pour into buttered 13x9" dish, and top with: > 3 or 4 tomatoes, sliced

Last add: > 1 c. more of reserved, grated cheese

Bake at 375 degrees for 30 min., until golden on top. Broil a few minutes longer, if you want a toastier cheese on top. Serve warm or room-temperature. Cut into smaller pieces to serve as an appetizer.