Frittata, Mushroom & Spinach

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Course: Breakfast, Dinner, Lunch

Cuisine: Italian

Keyword: Breakfast, Eggs, Fried, Italian, Lunch

Prep Time: 15

Cook Time: 20

Servings: Servings

Calories: 233kcal

A spinach and mushroom frittata is a savory Italian egg bake packed with sauteed mushrooms and wilted spinach. It's typically seasoned with cheese and herbs, and can be enjoyed warm or at room temperature.

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Equipment

1 Oven Proof Large Skillet
1 Medium Bowl
1 Wire whisk

Ingredients

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

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Instructions

Gather all of your ingredients and have everything prepped and ready.
Preheat your oven to 375 °F.
Using a medium bowl, whisk the eggs, mozzarella, and the cream.
Season with salt, black pepper, and red pepper flakes.
Place a large ovenproof skillet over medium heat and add oil, shallot and garlic. Stirring occasionally, cook until the shallot is translucent.
Add the mushrooms and cook until softened. Continue to stirring occassionally.
After the mushrooms have cooked and softened, add the spinach and cook until all spinach has wilted. Season with salt and pepper for taste.
Turn heat off on skillet. Pour egg mixture into the mushroom and spinach mix.
Dollop the mixture with ricotta.
Place in your preheated oven and bake for 12-20 minutes. Check after 12 minutes and add time as needed.
The eggs should have set and the top should have a slight brown to them.

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