This recipe is not only fun to say, it’s yummy (and healthy) too!
1 10 ounce package frozen, chopped spinach
1 can sliced mushrooms
½ cup red peppers, diced
½ cup red onion, diced
1 tablespoon fresh basil, chopped
1 teaspoon butter
6 eggs (or egg substitute equivalent to 6 eggs)
1/2 cup ricotta cheese
1/3 cup cheddar cheese, grated
salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Spray a non-stick 9 or 10 inch pie plate with cooking spray. Place skillet over medium high heat, add butter. When butter is melted add spinach, mushrooms, red peppers, onions and basil. Cook stirring often just until spinach is wilted and the mixture is warm. Whisk together the eggs and ricotta cheese. Transfer spinach mixture into pie plate. Pour egg mixture over vegetables and place in the oven for 30 – 35 minutes or until eggs are set. Once finished, top with grated cheddar cheese and serve.
If you’re looking for something to take to a brunch or just a good alternative to mainstream breakfast foods, then this is your recipe. The Spinach Ricotta Frittata is a quick fix – just mix everything up and stick it in the oven for 30 minutes while you are getting ready. If you see something in the recipe that you don’t necessarily care for, just switch it out with something you like or remove it all together – that’s the best part about frittatas, you can pretty much do whatever you want with the ingredients you have. One change that we’ve made with this recipe is to use Feta cheese instead of the ricotta. Of course, depending on what other dishes you are having, if you’re having meat you can always leave the cheese out and it will still taste delicious! To cut down on calories, we always use Egg Beaters or another brand of egg substitute; I promise you will not be able to tell the difference! Enjoy.