Spinach and Mushroom Frittata with Ricotta

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

No ratings yet
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

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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

Equipment images are illustrative. Exact products may vary.

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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A couple of useful answers.

How do I change the number of servings?

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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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Cottage Pie Stuffed Baked Potatoes

Dinner · Main Dishes

Cottage Pie Stuffed Baked Potatoes

Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.
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Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
1 hour 15 minutes
Total
1 hour 40 minutes
Serves
8 stuffed potatoes

Bring it to the table

About this recipe.

Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.

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
  • 1 lb Ground beef
  • 1 medium Yellow Onion (finely diced)
  • 1 cup Carrots (Sliced thin)
  • 2 cloves Garlic (minced)
  • ½ tsp Salt (plus more only to taste)
  • ½ tsp Ground Black Pepper
  • ¼ cup All-Purpose Flour
  • 2 Tbsp Tomato paste
  • 2½ cups Beef broth (Low sodium)
  • 2 tsp Worcestershire sauce
  • ¼ tsp Oregano (dried)
  • ¼ tsp Thyme (dried)
  • ½ cup Peas (Frozen)
  • ½ cup Corn (Frozen)
  • 2 cups Cheddar cheese (shredded, divided)
  • 8 medium Russet potatoes (about 8–10 oz each, scrubbed)
  • 3 Tbsp Olive oil (divided: 2 tbsp for potatoes, 1 tbsp for filling)
  • ¾ cup Milk (up to this amount, warmed; add gradually as needed)

Make the filling while potatoes bake

The oven does most of the work on the potatoes while you cook a thick beef and vegetable gravy. Let the filling become thick enough to sit in the shells rather than run out.

Keep the shells sturdy

Leave a little potato around the inside of each skin and add a modest topping. Potatoes vary in size; any extra mash or filling can be served alongside instead of overfilling the shells.

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The cooking plan

How to make Cottage Pie Stuffed Baked Potatoes.

  1. Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.

  2. While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.

  3. Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.

  4. Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.

  5. Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.

  6. Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.

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.

Cottage Pie Stuffed Baked Potatoes

No ratings yet
Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 stuffed potatoes
Course: Dinner, Main Course
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Ground beef
  • 1 medium Yellow Onion finely diced
  • 1 cup Carrots Sliced thin
  • 2 cloves Garlic minced
  • ½ tsp Salt plus more only to taste
  • ½ tsp Ground Black Pepper
  • ¼ cup All-Purpose Flour
  • 2 Tbsp Tomato paste
  • 2½ cups Beef broth Low sodium
  • 2 tsp Worcestershire sauce
  • ¼ tsp Oregano dried
  • ¼ tsp Thyme dried
  • ½ cup Peas Frozen
  • ½ cup Corn Frozen
  • 2 cups Cheddar cheese shredded, divided
  • 8 medium Russet potatoes about 8–10 oz each, scrubbed
  • 3 Tbsp Olive oil divided: 2 tbsp for potatoes, 1 tbsp for filling
  • ¾ cup Milk up to this amount, warmed; add gradually as needed

Equipment

Chef's knife
1 Chef's knife
1 Large skillet with high sides
1 Baking pan
1 Potato masher

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.
  2. While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
  3. Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.
  4. Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.
  5. Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.
  6. Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.

Nutrition

Serving: 12ozCalories: 568kcalCarbohydrates: 54gProtein: 24gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 877mgPotassium: 1292mgFiber: 5gSugar: 4gVitamin A: 3166IUVitamin C: 19mgCalcium: 282mgIron: 4mg

Notes

Timing: The filling cooks while the potatoes bake. The estimate includes the final bake; large potatoes or refrigerated filling need longer.
Yield: Eight medium stuffed potatoes. Potato size affects shell capacity, so there may be extra mash or filling to serve alongside.
Tray: Use a bare or foil-lined baking sheet. Do not use wax paper exposed to oven heat.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk and wheat; Worcestershire often contains fish, so check the label.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

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.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.