Recipes
Spinach and Mushroom Frittata
Ingredients:
- 6 large eggs
- 3/4 c. shredded mozzarella
- 1/3 c. heavy cream
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 8 oz. baby bella mushrooms, sliced
- 3 c. baby spinach, large stems removed
- 1/2 c. ricotta
Preparation:
- Preheat oven to 375 degrees. In a medium bowl, whisk eggs, mozzarella, and cream; season with salt and black pepper.
- In a medium ovenproof skillet over medium heat, heat oil. Add garlic and cook 2-3 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add spinach and cook, stirring frequently, until wilted, about 2 minutes; season with a dash of salt and black pepper.
- Pour egg mixture into pan over vegetables. Dollop with ricotta.
- Bake frittata 15 minutes, then broil 1-2 minutes until edges are golden brown.
