Spinach Mushroom Ricotta Frittata

In this spinach mushroom ricotta frittata, there is pockets of gooey cheese, creamy ricotta, onions, mushrooms and spinach all in one glorious frittata.

Oh my gosh have I missed you. For real. Like the last month went by in a blurry, floury, buttery, dirty dish-washing blur. I’m not even kidding.

Spinach Mushroom Ricotta Frittata l SimplyScratch.com

For those who may have missed this post, I am writing or actually, I suppose can now technically say “I wrote” a cookbook. My first draft being a 340-some page… over 57,000 word actual freaking BOOK! It hasn’t sunk in completely yet… but that could be the wine that I’ve been giving myself intravenously in order to get over the past who-knows-how-many days that I’ve been holed up in my house. Without makeup, messy bun and chapped hands from all the dishes. So glamorous.

Spinach Mushroom Ricotta Frittata l SimplyScratch.com

Anywho… (more on that later) as an apology-slash-thank-you-for-your-patience I thought I’d make it up to you with a cake. A big fluffy frosting covered cake. So yeah… its not that you aren’t completely worth it and all (because you really are!), but I just didn’t have it in me. My brain is spent. My fridge needs to be sorted out and well, that’s all I’ve got. Rain check?

Instead I made you a frittata. Rhymes with ricotta. Tastes amaze-lotta. Wait. (My daughter dared me to leave that sentence in. So naturally, I did.) And plus I’d choose a frittata over cake any day.

Spinach & Mushroom Ricotta Frittata l SimplyScratch.com (1)

Frittatas are best for cleaning out the fridge. Using a little of this, the rest of that and then add cheese. Poof! Breakfast. In this clean-out-the-fridge frittata I knew I was dropping spoonfuls of ricotta in to it. The rest just sort of happened.

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Cut a small yellow onion in half.

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And slice it thin.

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Quarter up enough cremini mushrooms to equal a heaping cup.

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Dice up 4 ounces of farmer’s cheese or mozzarella will do.

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Chop up two cups of fresh spinach leaves.

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Give them a rinse and set off to the side for a minute.

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Melt two tablespoons unsalted butter into a 10-inch, non-stick frying pan.

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Drop in onions and season with a generous pinch of kosher salt and a few grinds of black pepper.

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Cook, stirring occasionally for 5 to 8 minutes or until just soft.

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Drop in the mushrooms…

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Stir to coat in the butter…

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…and cook until edges caramelize.

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In the meantime, crack 6 eggs into a bowl and season with another pinch of kosher salt and more grinds of black pepper.

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Beat until eggs are thick.

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Add the two cups of chopped spinach…

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Cook until wilted but still with some texture to them. Season with a small pinch of salt and pepper…

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And then pour in the beaten eggs.

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Drop in tablespoons of whole milk ricotta…

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Then drop in the cheese. The cheese has to be soft from setting out or else it won’t melt.

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Cover and cook for 8-10 minutes or until the eggs have set.

Spinach Mushroom Ricotta Frittata l SimplyScratch.com

Pockets of gooey cheese, creamy ricotta, onions, mushrooms and spinach. Holy breakfast.

Spinach Mushroom Ricotta Frittata l SimplyScratch.com

I topped this spinach mushroom ricotta frittata off with torn fresh basil leaves, cracked black pepper and some red chili flakes for some spicy flair.

Amaze-lotta ricotta frittata. (ohmygosh.)

 

Enjoy! And if you give this Spinach Mushroom Ricotta Frittata recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spinach Mushroom Ricotta Frittata l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Print

Spinach & Mushroom Ricotta Frittata

Pockets of gooey cheese, creamy ricotta, onions, mushrooms and spinach all in one glorious frittata.

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Total Time: 40 minutes

Ingredients:

2 tablespoons unsalted butter

1/2 cup thinly sliced yellow onions

kosher salt

freshly ground black pepper

1 heaping cup quartered (or cut into eighths if large) cremini mushrooms

2 cups fresh chopped spinach leaves

6 large eggs

5 tablespoons whole milk ricotta

4 ounces diced farmers cheese or mozzarella, softened to room temperature

Cracked black pepper

red pepper flakes

torn fresh basil leaves

Directions:

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 sauté 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.

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20 Responses to “Spinach Mushroom Ricotta Frittata”

  1. #
    1
    Connie — February 4, 2015 at 1:29 am

    This frittata looks delicious! Onion, mushroom and spinach is one of my usual combinations, but not with ricotta or mozzarella–I need to try it this way!

    • Laurie McNamara replied: — February 5th, 2015 @ 8:59 pm

      Thank you Connie! The ricotta really makes it!

  2. #
    2
    Laura ~ Raise Your Garden — February 4, 2015 at 7:43 am

    This seriously is the most slam dunk frittata I’ve ever seen! Try as I might, my eggs will not look like yours, sigh. Spinach and mushroom is the best ~ so low calorie and good for you.

    Many congrats on the cookbook. Hair up in a bun. Check. No makeup. Check. Eating this frittata. Check!

    • Laurie McNamara replied: — February 5th, 2015 @ 8:59 pm

      Ha ha! Thank you Laura!

  3. #
    3
    Cheryl — February 4, 2015 at 9:53 am

    I had been wondering about you?! Everyday, as part of my fav website check in the a.m. before I work…I would check your site and still no new posts…I was like where is Laurie?! LOL

    • Laurie McNamara replied: — February 5th, 2015 @ 9:00 pm

      Ha!!! I’m aliiiiiive!! <3

  4. #
    4
    Julia — February 4, 2015 at 10:40 am

    Hooraaaaaaaaaay!!! I’m so thrilled to hear your first draft is signed, sealed, delivered! I CANNOT wait for your book! Huge congrats for finishing ‘er up, m’dear! Give yourself a huge pat on the back and a ginormous glass of wine…or skip the glass and drink the bottle 😉

    Dis frittata madness?! Gimme that whole dang amaze-lotta ricotta frittata!

    • Laurie McNamara replied: — February 5th, 2015 @ 9:01 pm

      Thank you Julia!! As you well know, it’s hard work!! Me = drinking from the bottle.

      I heart YOU!

  5. #
    5
    Nicole @ Young, Broke and Hungry — February 4, 2015 at 1:03 pm

    Congrats on finishing your cookbook! What an amazing accomplishment. While I’m all for a huge chocolate cake, this riccotta frittata looks amazing as well and perfectly cheesy.

    • Laurie McNamara replied: — February 5th, 2015 @ 9:02 pm

      Thank you so much Nicole!! <3

  6. #
    6
    Kathryn Rocheleau — February 5, 2015 at 1:31 am

    I am so very happy for you and your new book. And your frittata looks amazing! I remember shouting out “Frittata!” once in the shower very loudly when I decided to make one for breakfast one day. I love saying (shouting) that word.

    • Laurie McNamara replied: — February 5th, 2015 @ 9:03 pm

      Frittata is such a fun word… and putting ricotta in front of it doubles the fun 😉 Thank you Kathryn!

  7. #
    7
    Blair B. — February 5, 2015 at 8:12 am

    Looks delicious! So glad you are back and can’t wait for the cookbook to come out!

    • Laurie McNamara replied: — February 5th, 2015 @ 9:04 pm

      Thank you Blair!

  8. #
    8
    Kelli H (Made in Sonoma) — February 5, 2015 at 12:57 pm

    MMMM my gosh, this looks amazing!

  9. #
    9
    Mila — February 5, 2015 at 5:00 pm

    Can’t wait to see the book in print!! Breakfast? How about lunch AND dinner? Perfect paring of ingredients. Easy gourmet– just up my alley. I am thinking, throw in a couple of grape tomatoes (since we are clearing out the fridge anyway, right?)…

  10. #
    10
    danielle — February 5, 2015 at 8:04 pm

    hiiiiiii welcome back to your blog!!!

    • Laurie McNamara replied: — February 5th, 2015 @ 9:04 pm

      Hiiiiii Danielle!! <3

  11. #
    11
    Heather — February 16, 2015 at 10:50 am

    Congratulations on finishing your cookbook, Laurie!
    I tried this recipe last week, and it was a winner. I’ll definitely be making it again. Thank you for sharing it!

    • Laurie McNamara replied: — February 25th, 2015 @ 10:12 am

      Thank you so much Heather! I’m happy you enjoyed this frittata! 🙂

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