Flirty Florentine Frittata

• 1/2 cup pine nuts, lightly roasted
• 2 10-oz pkgs frozen chopped spinach, cooked and squeezed dry or 20 oz fresh cooked spinach
• 3 large eggs, lightly beaten
• 2 cloves garlic, minced
• 3 green onions, finely chopped
• 1/2 cup Parmesan cheese, freshly grated or shredded
• 1/2 teaspoon black pepper, freshly ground
• Pinch salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup part-skim ricotta cheese
• 2 tablespoons chopped fresh parsley
• Olive oil or butter (to grease pan)

Preheat oven to 350 degrees. Roast pine nuts on a baking sheet with sides until light brown. Remove from oven and cool. Cook frozen spinach as directed, cool and drain well, then squeeze dry. Combine spinach with eggs, garlic, onion, Parmesan cheese, pepper, salt, nutmeg and ricotta cheese. Grease a 10-inch pie plate or pan or an ovenproof saute pan. Spoon spinach mixture into pan then sprinkle with parsley and pine nuts. Bake 20-25 minutes or until top is lightly brown and mixture is set. Remove from oven, slice into wedges, and serve hot or at room temperature.