Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.
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.
Spinach and Mushroom Frittata with Ricotta
Mushrooms, spinach, mozzarella, and spoonfuls of ricotta make a savory egg bake for breakfast or lunch.
Ingredients
Equipment
Instructions
- Heat the oven to 375°F. Whisk the eggs with the cream, mozzarella, salt, black pepper, and red pepper flakes in a bowl.
- 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.
- 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.
- 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.
- 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.
Tried this recipe?
Let us know how it was!Serve with butter biscuits for breakfast or a green salad for lunch.