Breakfast · Lunch

Spinach and Mushroom Frittata with Ricotta

Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.
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Prep
15 minutes
Cook
30 minutes
Resting
5 minutes
Total
50 minutes
Serves
6 Servings

Bring it to the table

About this recipe.

Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 Large Egg
  • 3/4 Cup Mozzarella (Shredded)
  • 1 Pinch Kosher Salt
  • 1 Pinch Black Pepper (Ground)
  • 1 Pinch Crushed Red Pepper Flakes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Large Shallot (finely chopped)
  • 3 Cloves Garlic (Minced)
  • 8 Oz Baby Bella Mushrooms (Sliced)
  • 3 Cup Baby spinach
  • 1/2 Cup Ricotta (drained if watery)
  • 1/3 Cup Heavy Cream

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Cook Off the Mushroom Moisture

Let the mushroom liquid evaporate before adding the eggs. Gentle baking sets the center, while the ricotta stays in soft pockets on top.

Serve with butter biscuits for breakfast or a green salad for lunch.

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The cooking plan

How to make Spinach and Mushroom Frittata with Ricotta.

  1. Heat the oven to 375°F. Whisk the eggs with the cream, mozzarella, salt, black pepper, and red pepper flakes in a bowl.

  2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the shallot for 2 to 3 minutes, until softened. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their released liquid has mostly evaporated. Add the garlic and stir for 30 seconds, then add the spinach and cook until wilted.

  3. Spread the vegetables evenly and take the skillet off the heat. Pour in the egg mixture and gently distribute it around the vegetables. Drop small spoonfuls of ricotta over the top.

  4. Transfer the skillet to the oven. Bake for 12 to 20 minutes, checking from 12 minutes onward, until the center is set and reaches 160°F on a food thermometer. Add more time as needed for your skillet and oven.

  5. Use oven mitts to move the skillet to a heatproof surface; the handle stays hot. Rest for 5 minutes, then cut into 6 wedges and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Spinach and Mushroom Frittata with Ricotta

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Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Breakfast, Lunch
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Ingredients
  

  • 8 Large Egg
  •  
    ¾ Cup Mozzarella Shredded
  • 1 Pinch Kosher Salt
  • 1 Pinch Black Pepper Ground
  • 1 Pinch Crushed Red Pepper Flakes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Large Shallot finely chopped
  • 3 Cloves Garlic Minced
  • 8 Oz Baby Bella Mushrooms Sliced
  • 3 Cup Baby spinach
  •  
    ½ Cup Ricotta drained if watery
  • ⅓ Cup Heavy Cream

Equipment

1 10-inch oven-safe skillet (with an oven-safe handle)
1 Medium Bowl
1 Wire whisk

Instructions
 

  1. Heat the oven to 375°F. Whisk the eggs with the cream, mozzarella, salt, black pepper, and red pepper flakes in a bowl.
  2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the shallot for 2 to 3 minutes, until softened. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their released liquid has mostly evaporated. Add the garlic and stir for 30 seconds, then add the spinach and cook until wilted.
  3. Spread the vegetables evenly and take the skillet off the heat. Pour in the egg mixture and gently distribute it around the vegetables. Drop small spoonfuls of ricotta over the top.
  4. Transfer the skillet to the oven. Bake for 12 to 20 minutes, checking from 12 minutes onward, until the center is set and reaches 160°F on a food thermometer. Add more time as needed for your skillet and oven.
  5. Use oven mitts to move the skillet to a heatproof surface; the handle stays hot. Rest for 5 minutes, then cut into 6 wedges and serve.

Notes

Cook off excess mushroom liquid before adding the eggs to avoid a watery frittata. A smaller skillet gives a thicker filling and may need longer in the oven. Use a skillet and handle rated for the oven temperature.
Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F. Egg-dish doneness follows FoodSafety.gov guidance.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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