Baked Spinach, Mushroom & Ricotta Frittata


Baked Spinach, Mushroom & Ricotta Frittata

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Servings 2


  • 1 Tbs olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 3 eggs
  • 1/4 cup low fat milk
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup ricotta cheese
  • 1/4 cup fresh spinach, roughly chopped


  • Heat the oil in a frying pan, and cook the onion, garlic and mushrooms over a medium heat for 5 minutes, until the onion is soft and translucent. During the last minute add the spinach to the pan.
  • Meanwhile, in a bowl lightly beat the eggs with milk and some black pepper.
  • In a separate bowl, combine the salt and ricotta.
  • Transfer the onions to an oven-proof dish. Pour the egg mixture evenly over the onions, and dollop the ricotta mixture on top, ensuring that all areas of the frittata get some ricotta.
  • Bake in the oven for around 20 minutes at 375°F, until the eggs have set.
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