Pink Ricotta Skillet Pie - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1/4 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed
1/3 cup sun-dried tomato, chopped
1 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 teaspoon ground black pepper
2 tablespoons tomato paste
8 ounces mozzarella cheese, grated
3/4 cup parmesan cheese, grated
4 large eggs
2 cups ricotta cheese

Preparation

Preheat the oven to 350.
In a large cast iron skillet on medium heat, cook the onions, garlic and salt until they begin to caramelize. Meanwhile, mix the mozzarella, half the Parmesan, the ricotta and the eggs in a mixing bowl.
To the skillet, add the spinach, sun dried tomatoes, the tomato paste and the spices. Cook until the liquid from the spinach is dried out.
Add the spinach mixture to the cheese mixture and combine well. Put it back into the skillet, smooth the top and top with the remaining Parmesan.
Bake for around 40 minutes. The top should be crispy and golden brown.
Allow 10 minutes rest before cutting and serving.