IngredientsServing Size: 8
1/3 cup heavy cream
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
- Preheat oven to 375°. Add eggs, cream, and spices (to taste) to your Whiskware™ Egg Mixer and whisk together.
- 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.
- 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.
- 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!
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.