Clean and wash the broccoli and cut it into florets. Peel the stalk and cut into pieces. Sort and wash the spinach. Cook broccoli in boiling salted water for about 4 minutes. Add the spinach at the end and let it collapse. Drain the vegetables.
Beat the eggs. Season with salt and pepper. Clean, wash and chop the spring onions. Clean, cut, seed, wash and chop the chili.
Heat the oil in an ovenproof pan (with lid). Sauté the spring onions and chilli briefly. Add broccoli and spinach, add eggs. Cover and let it simmer for about 10 minutes. Crumble the ricotta over it and bake under the oven grill for a short time.