Ricotta Frittata with Spinach and Mushrooms

Ricotta, spinach and mushroom frittata in a cast iron skillet.

5 from 1 vote

Ricotta Frittata with Spinach and Mushrooms

This hearty frittata is packed with protein, colorful veggies, and creamy ricotta cheese. This simple baked egg dish will satisfy your cravings and fuel your day. It's perfect for leisurely brunches, special occasions like Mother's Day, or even dinner.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 251kcal

Author: Dr. Sonali Ruder

Equipment

Cast iron skillet

Ingredients

8 large eggs
⅓ cup 2% or whole milk
¾ cup reduced fat shredded cheese like cheddar, cheddar jack or mozzarella
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 shallot, minced
3 cloves garlic, minced
8 ounces mushrooms, sliced
3 cups baby spinach
¼ cup sundried tomatoes chopped
¾ cup ricotta cheese

Instructions

Preheat oven to 375°F. In a large bowl, whisk the eggs, milk, cheese, salt, and pepper together.
In a large skillet over medium heat, heat the oil. Add the shallots and garlic and cook until soft, a few minutes. Add the mushrooms and cook until browned, another few minutes. Add the spinach and cook until wilted, 1-2 minutes. Season with a pinch of salt and pepper. Stir in the sun-dried tomatoes.
Pour the egg mixture into skillet. Place dollops of ricotta cheese over the surface of the eggs. Transfer the skillet to the oven.
Bake until eggs are just set, 12-15 minutes. Remove skillet from oven. Let cool slightly. Then, cut into wedges and serve.

Notes

I like to dollop the ricotta cheese on top of the frittata so that you get some yummy bites with the creamy cheese. If you prefer, you can stir the ricotta into the egg mixture.

Be sure to use an oven-safe skillet. I like using a cast iron skillet. To prevent sticking, make sure the skillet is well greased.

Customize this recipe with whatever ingredients you like. You can add meat like sausage or diced chicken, different veggies like bell peppers or zucchini, or different herbs and cheeses.

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