4 ounces (1/4 cup) grated Grana Padano cheese, divided

1/8 teaspoon ground nutmeg or fresh grated nutmeg

A liberal helping of salt and freshly ground black pepper

Melt butter in an 8-inch non-stick skillet over medium-low heat. Add mushrooms; saute 5 minutes, or until lightly browned. Add spinach and cook just until wilted. Season with salt and black pepper.

In a medium bowl beat eggs. In a small bowl, mix the ricotta, 1/2 of the Grana Padano, nutmeg, salt and black pepper. Add to the eggs and lightly mix. Pour into the skillet.

With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5 to 7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the Grana Padano over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4 to 5 minutes, or until the top puffs up and turns golden brown. Keep a close eye on it so it doesn't burn. Let cool for a couple of minutes before slicing into wedges. Serve hot or at room temperature.

Optional garnish: In a small bowl toss 1 cup of halved cherry tomatoes with a little extra virgin olive oil, salt, black pepper and fresh herbs such as basil, dill, or parsley. Serve atop the frittata.

Alternative cooking method: If you'd like to make individual servings, then you can bake the eggs in ramekins. Preheat oven to 400 F. Coat 6 (4 oz.) ramekins with cooking spray; place on a large baking sheet. Divide the egg mixture evenly among ramekins filling no more than 3/4 full. Bake for 15 to 20 minutes, or until puffed and golden. Cool slightly before serving. Serve warm or at room temperature.

(Susan Russo is a freelance food writer in San Diego. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)