Ingredients
1 ½ tablespoons extra-virgin olive oil
2 cups chopped sweet onion
3 tablespoons water
12 large eggs
2 ½ cups part-skim ricotta cheese
2 cups finely shredded Gruyère cheese
½ cup pitted oil-cured olives, finely chopped
5 cloves garlic, finely chopped
1 teaspoon anchovy paste or 3 anchovy fillets, finely chopped
¾ teaspoon ground pepper
1 ¾ pounds leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
Directions
Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.
Meanwhile, preheat oven to 350 degrees F. Generously coat 24 (1/2-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)
Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups (they will be full).
Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: Two muffin tins with 12 (1/2-cup) cups
