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Spinach and Mushroom Ricotta Frittata

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Pockets of gooey cheese, creamy ricotta, onions, mushrooms and spinach all in one glorious frittata.
Course Breakfast & Brunch
Cuisine American, Italian
Keyword breakfast, brunch, eggs, frittata, mushrooms, ricotta, spinach
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings
Calories 293
Author Laurie McNamara


  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced yellow onions
  • kosher salt
  • freshly ground black pepper
  • cups cremini mushrooms quartered
  • 2 cups fresh chopped spinach leaves
  • 6 large eggs
  • 5 tablespoons whole milk ricotta
  • 4 ounces diced farmers cheese or mozzarella
  • freshly ground black pepper
  • red pepper flakes for serving
  • torn fresh basil leaves for serving


  • 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.


Serving: 2slices | Calories: 293kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 326mg | Sodium: 315mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2262IU | Vitamin C: 6mg | Calcium: 250mg | Iron: 2mg