I wanted to serve my risotto alongside something light, Italian, full of vegetables, but not short on protein. So the obvious choice was frittata, which is quickly replacing stir-fry as my go-to quick meal. The costar in Thursday’s dinner was a Florentine frittata, which basically means it has spinach in it. What I made was a mishmash of this frittata recipe and this one. (Yes, I’m aware one of those links is Rachael Ray, and no, I’m not happy about it.) It was not supposed to come out stratified. I didn’t realize that the ricotta-thickened egg mixture didn’t permeate the vegetable layer until I cut into it. It was still delicious, though.