Easy Recipes

Frittata

Quiche’s less-fussy cousin, frittatas are the answer to almost every meal dilemma. Looking to get creative with your leftovers? Veggies going bad in your fridge? Home late and craving a simple breakfast-for-dinner recipe? Say it with us: frittata, frittata, frittata.

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

Step 1

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

Step 2
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.

Step 3
Pour egg mixture into pan over vegetables. Dollop with ricotta.

Step 4
Bake frittata until eggs are just set and edges are golden brown, about 12 minutes.