Spinach & Mushroom Ricotta Frittata

Spinach & Mushroom Ricotta Frittata might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains about 17g of protein, 19g of fat, and a total of 262 calories. For $1.23 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 76 people have tried and liked this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and ketogenic diet. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Simply Scratch. If you have pepper, yellow onions, unsalted butter, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 59%. Leek, Ricottan And Mushroom Frittata, Spinach and ricotta frittata, and Ricotta, tomato & spinach frittata are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

torn fresh Basil Leaves

6 large Eggs

4 ounces diced Farmers Cheese or Mozzarella, softened to room temperature

Pepper

Cracked Black Pepper

Red Pepper flakes

Salt

5 tablespoons Whole Milk Ricotta

2 cups fresh chopped Spinach Leaves

2 tablespoons unsalted butter

1/2 cup thinly sliced Yellow Onions

Equipment:

frying pan

cutting board

Cooking instruction summary:

In a 10-inch non-stick skillet heat 2 tablespoons of butter over medium-low heat until melted. Add in onions, a pinch of salt and pepper and saut until onions are just tender. Increase heat to medium and add in mushrooms, toss in the butter and cook for 5 minutes until caramelized.Decrease the heat to low and add in the spinach, sprinkle with just a small pinch of salt and pepper and cook until wilted but still a bit firm. Meanwhile, beat eggs with pinch of salt and pepper. Pour over slightly wilted spinach. Drop in 5 tablespoons of ricotta and sprinkle with cubed cheese. Cover and continue to cook (on low) until eggs are set and cheese has melted, about 8-10 minutes.Remove and let cool for a few minutes before sliding frittata out of the pan and onto a cutting board. Sprinkle with coarse black pepper, red pepper flakes and torn fresh basil leaves.

 

Step by step:


1. In a 10-inch non-stick skillet heat 2 tablespoons of butter over medium-low heat until melted.

2. Add in onions, a pinch of salt and pepper and saut until onions are just tender. Increase heat to medium and add in mushrooms, toss in the butter and cook for 5 minutes until caramelized.Decrease the heat to low and add in the spinach, sprinkle with just a small pinch of salt and pepper and cook until wilted but still a bit firm. Meanwhile, beat eggs with pinch of salt and pepper.

3. Pour over slightly wilted spinach. Drop in 5 tablespoons of ricotta and sprinkle with cubed cheese. Cover and continue to cook (on low) until eggs are set and cheese has melted, about 8-10 minutes.

4. Remove and let cool for a few minutes before sliding frittata out of the pan and onto a cutting board. Sprinkle with coarse black pepper, red pepper flakes and torn fresh basil leaves.


Nutrition Information:

Quickview
297k Calories
18g Protein
19g Total Fat
10g Carbs
20% Health Score
Limit These
Calories
297k
15%

Fat
19g
30%

  Saturated Fat
9g
61%

Carbohydrates
10g
4%

  Sugar
5g
6%

Cholesterol
319mg
106%

Sodium
546mg
24%

Get Enough Of These
Protein
18g
38%

Vitamin C
100mg
122%

Vitamin A
5111IU
102%

Vitamin K
80µg
77%

Selenium
28µg
41%

Vitamin B2
0.54mg
32%

Phosphorus
289mg
29%

Folate
105µg
26%

Calcium
248mg
25%

Vitamin B6
0.45mg
23%

Vitamin B12
1µg
22%

Vitamin E
3mg
22%

Manganese
0.32mg
16%

Vitamin B5
1mg
15%

Zinc
2mg
15%

Iron
2mg
14%

Potassium
437mg
13%

Fiber
2g
12%

Vitamin D
1µg
11%

Magnesium
40mg
10%

Vitamin B1
0.11mg
7%

Copper
0.12mg
6%

Vitamin B3
1mg
6%

covered percent of daily need
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