Spinach Ricotta Frittata
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Prep min.
Hooray for Springtime! Warmer temperatures mean you’re probably spending more time being active outdoors. All that energy needs to be replenished, and there’s no better way to refuel your body than with perfect protein from eggs. Add spinach and mushrooms and you’ll get a great boost of fiber and nutrients, too.

Ingredients

Serving Size: 8

8 eggs

1/3 cup heavy cream

Sea salt

Fresh ground black pepper

Crushed red pepper flakes

2 tablespoons extra virgin olive oil

1 small white onion, minced

3 cloves garlic, minced

8 oz. portobello mushrooms, cleaned and sliced

3 cups fresh spinach

3/4 cup shredded mozzarella

1/2 cup ricotta

Directions

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  1.  Preheat oven to 375°. Add eggs, cream, and spices (to taste) to your Whiskware™ Egg Mixer and whisk together.
  2. Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until soft. Add portobello and continue cooking until soft. Finally, add spinach and cook another minute until wilted.
  3. Pour egg mixture into skillet, then sprinkle mozzarella evenly over the top. Shake pan so that cheese settles down into egg mixture. With a teaspoon, place dollops of ricotta on top of frittata.
  4. Transfer skillet to oven and bake 10-15 minutes until eggs are set (keep a close eye on frittata, as baking time can vary depending on the oven and the skillet).


WHIP THIS UP WHEN…

For brunch, lunch, or dinner, our Spinach Ricotta Frittata makes a yummy feast!


DON’T FORGET…

The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.