15 oz. ricotta cheese
Salt and pepper
2 tsp. oregano + more for the top
5 large cloves garlic, chopped
16 oz. chopped frozen spinach, drained of all excess water (you can do this with a kitchen towel or in a strainer by hand); you can also use chopped fresh spinach
3 vine ripened tomatoes, sliced
1 1/2 cups shredded mozzarella cheese
7-8 basil leaves, shredded
Grated parmesan, for serving
Heat a cast iron skillet over medium heat until warmed up.
Using a hand mixer, beat the eggs and ricotta cheese in a large bowl. Season with salt, pepper and oregano.
Swirl skillet with olive oil and sauté garlic and spinach. Season with salt and pepper and cook for a few minutes until very fragrant. Add eggs to skillet and allow to start to set. Use a heat-proof spatula to make sure it doesn't stick on the sides (although cast iron skillets should be so well seasoned that most food shouldn't stick TOO much). It should set within 2-3 minutes. Add sliced tomatoes on top and carefully transfer entire skillet to oven. Cook for about 14-16 minutes until it looks very set. Remove from oven, top with oregano and mozzarella cheese and put back in oven on a high broil until cheese is melted/bubbling (about 2 minutes).
Allow to cool for 10 minutes, then top with shredded basil and serve.