Frittata

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

8 large eggs

3/4 c. shredded mozzarella

1/3 c. heavy cream

Kosher salt

Freshly ground black pepper

Pinch of red pepper flakes

2 tbsp. extra-virgin olive oil

1 shallot, finely chopped

3 cloves garlic, finely chopped

8 oz. baby bella mushrooms, sliced

3 c. baby spinach

1/2 c. ricotta

Directions

Preheat oven to 375°. In a medium bowl, whisk eggs, mozzarella, and cream; season with salt, black pepper, and red pepper.

In a large ovenproof skillet over medium heat, heat oil. Add shallot and garlic and cook, stirring occasionally, until shallot is translucent, about 5 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 salt and black pepper.

Pour egg mixture into pan over vegetables. Dollop with ricotta.

Bake frittata until eggs are just set and edges are golden brown, about 12 minutes.

Nutrition

• Calories: 273
• Total Fat: 21 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 284 mg
• Sodium: 404 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 15 g