This savory Ricotta Frittata with spinach & mushrooms is more than just a fun phrase: It's a simple, low carb, gluten free, AND vegetarian weeknight dinner recipe that comes together in just 30 minutes in your trusty cast iron skillet.
Course Breakfast, brunch, dinner
Keyword 30 minute meals, cast iron skillet, eggs, frittata, gluten free, low carb, mozzarella, mushrooms, one pot meals, vegetarian
Preheat oven to 400 degrees. Heat olive oil in a 12″ cast iron skillet over medium heat until shimmering, then add onion and saute for two minutes.
Stir in the garlic and mushrooms and continue to saute for another seven minutes over medium heat, or until browned and softened.
While the mushrooms are cooking, chop the spinach and shred the mozzarella, if not using pre-shredded.
Once the mushrooms are browned, add the seasonings. Then, stir in the spinach and continue to heat (stirring often) until just wilted.
While the spinach is cooking, quickly beat the eggs in a separate bowl.
Stir the ricotta into the mushrooms and spinach until the cheese is melted, then turn off the heat under the skillet and stir in the eggs. Spread everything out so that the veggies are fairly evenly distributed throughout the eggs.
Sprinkle everything evenly with mozzarella, then move the skillet into the preheated oven. Bake at 400 degrees for 13 minutes, or until eggs are set and cooked through.
Ricotta Frittata with spinach & mushrooms from Mashup Mom: