Spinach & Mushroom Ricotta Frittata
Spinach & Mushroom Ricotta Frittata might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains about 17g of protein, 19g of fat, and a total of 262 calories. For $1.23 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 76 people have tried and liked this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and ketogenic diet. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Simply Scratch. If you have pepper, yellow onions, unsalted butter, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 59%. Leek, Ricottan And Mushroom Frittata, Spinach and ricotta frittata, and Ricotta, tomato & spinach frittata are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
torn fresh Basil Leaves
6 large Eggs
4 ounces diced Farmers Cheese or Mozzarella, softened to room temperature
Pepper
Cracked Black Pepper
Red Pepper flakes
Salt
5 tablespoons Whole Milk Ricotta
2 cups fresh chopped Spinach Leaves
2 tablespoons unsalted butter
1/2 cup thinly sliced Yellow Onions
Equipment:
frying pan
cutting board
Cooking instruction summary:
In a 10-inch non-stick skillet heat 2 tablespoons of butter over medium-low heat until melted. Add in onions, a pinch of salt and pepper and saut until onions are just tender. Increase heat to medium and add in mushrooms, toss in the butter and cook for 5 minutes until caramelized.Decrease the heat to low and add in the spinach, sprinkle with just a small pinch of salt and pepper and cook until wilted but still a bit firm. Meanwhile, beat eggs with pinch of salt and pepper. Pour over slightly wilted spinach. Drop in 5 tablespoons of ricotta and sprinkle with cubed cheese. Cover and continue to cook (on low) until eggs are set and cheese has melted, about 8-10 minutes.Remove and let cool for a few minutes before sliding frittata out of the pan and onto a cutting board. Sprinkle with coarse black pepper, red pepper flakes and torn fresh basil leaves.
Step by step:
1. In a 10-inch non-stick skillet heat 2 tablespoons of butter over medium-low heat until melted.
2. Add in onions, a pinch of salt and pepper and saut until onions are just tender. Increase heat to medium and add in mushrooms, toss in the butter and cook for 5 minutes until caramelized.Decrease the heat to low and add in the spinach, sprinkle with just a small pinch of salt and pepper and cook until wilted but still a bit firm. Meanwhile, beat eggs with pinch of salt and pepper.
3. Pour over slightly wilted spinach. Drop in 5 tablespoons of ricotta and sprinkle with cubed cheese. Cover and continue to cook (on low) until eggs are set and cheese has melted, about 8-10 minutes.
4. Remove and let cool for a few minutes before sliding frittata out of the pan and onto a cutting board. Sprinkle with coarse black pepper, red pepper flakes and torn fresh basil leaves.
Nutrition Information:
covered percent of daily need
