Instructions

1. Preheat the broiler to high. Set an oven rack in the middle of the oven.
2. In a medium bowl combine the ricotta cheese, dried oregano, lemon zest and salt. Mix to combine.
3. In a large bowl, whisk together the eggs and 1/2 teaspoon salt until completely smooth. Heat a 10-inch nonstick oven proof skillet over medium high heat. Add the oil to the hot pan and heat another 30 seconds. Add the shallots, garlic and 1/4 teaspoon salt to the pan and cook, stirring often, until soft and fragrant, about 1 minute. Add the artichokes and stir to warm through. Add the spinach and remaining 1/4 teaspoon salt. Stir to wilt the spinach, 2 to 3 minutes. Add the eggs to the pan and cook, scraping the large curds of the bottom of the pan every 15 seconds or so. Once the mixture is partially set but still loose on top, about 3 minutes, remove the pan from the heat, spread the mixture evenly in the pan and dollop evenly with the ricotta mixture. Place the pan under the broiler for 3 minutes or until puffed, lightly golden brown and just cooked through. Allow the frittata to rest for 5 minutes before slicing.