Ingredients
1 cup sliced onions
12 ounces coarsely chopped greens, like spinach or kale
6 large eggs
1/2 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
12 ounces low-fat ricotta cheese (about 1 3/4 cups)
1 tablespoon olive oil
Pie crust or puff pastry (optional)
Preparation
Partially pre-bake the pie crust according to direction, if using a crust.
Heat olive oil in large skillet or Dutch oven. Add onions and saute until golden, about 4 minutes Add greens; saute until wilted, tender & dry (~ 15 min.)
Allow onions/greens mixture to cool.
Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens. Stir in ricotta, leaving some clumps.
Pour in egg mixture into pie crust–or into a ceramic pie plate if not using a crust–spreading evenly. Sprinkle remaining 1/4 cup Parmesan over eggs.
Bake until pie is set, about 20-30 minutes, covering crusts if browning too quickly.
Let cool 10 minutes.
Slice into wedges and serve.
