Lidia Bastianich's Swiss Chard and Scallion Frittata

Texturally, this dish seemed more souffle-like (albeit a bit heavier) than a frittata. I used spinach (since I am still trying to work my way through an enormous bag of the stuff from Costco) in place of Swiss chard, but otherwise followed the recipe exactly. This recipe calls for ricotta rather than a hard cheese such as Gruyere or cheddar, and the result is a very mild but still tasty "breakfast for dinner." My husband liked this very much as is, but I kind of wanted some sauteed onion with the spinach and maybe a bit of parmesan mixed with the ricotta.