Spinach & Mushroom Frittata

Name: Spinach & Mushroom Frittata
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Cuisine: Bright Plates
Ingredients: 3 tbsp Milk; small handful Fresh parsley; 200 g Mushrooms; to taste Black pepper; 2 cloves Garlic; 30 g Parmesan; 2 tbsp Olive oil; 6 eggs Egg; to taste Salt; few sprigs Fresh thyme; 100 g Baby spinach; 80 g Ricotta

Eggs baked with sautéed mushrooms, wilted spinach, ricotta dollops and parmesan — works hot, room temp or cold.

25 minEasy~326 kcal / servingBright Plates

Contains dairyContains eggsvegetariangluten free

Nutrition

326 kcal

Calories

19 g

Protein

37 g

Carbs

12 g

Fat

Estimated, per serving

Good to know

Contains dairyContains eggsvegetariangluten free

Ingredients · per serving

3 tbsp Milk
small handful Fresh parsley
200 g Mushrooms
to taste Black pepper
2 cloves Garlic
30 g Parmesan
2 tbsp Olive oil
6 eggs Egg
to taste Salt
few sprigs Fresh thyme
100 g Baby spinach
80 g Ricotta

Instructions

Preheat oven to 200°C.
Heat olive oil in an oven-safe skillet. Sauté sliced mushrooms 6 min until golden. Add garlic + thyme, 30 sec.
Add spinach in batches to wilt. Spread evenly.
Whisk eggs + milk + salt + pepper. Pour over the veg.
Dollop ricotta over the top in spoonfuls. Scatter parmesan.
Bake 12-15 min until just set + golden at edges. Slide onto a board, cut wedges, top with parsley.

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