Mushroom Spinach Frittata
- Makes: 8
- Prep: 15 mins
- Cook: 1 hr. 28 mins
- Start to Finish: less than 1 hour and 45 minutes
- 1 tablespoon butter, divided
- 1 tablespoon oil, divided
- 1/2 pound sliced mushrooms
- 1/2 teaspoon dried thyme
- 2 cups baby spinach
- 1 large baking potato, cut into 1/2-inch cubes
- 8 large eggs
- 1/2 cup ricotta cheese
- 1/4 cup Swiss cheese, grated
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons dried basil leaves
- 1/3 cup flour
- 1/2 teaspoon baking powder
- Heat the oven to 350 degrees F.
- Melt half the butter and half the oil in a 10-inch ovenproof skillet over medium-low heat. Add mushrooms and sauté until soft, about 10 minutes. Sprinkle in thyme. Remove from heat. Set aside.
- Return empty pan to heat; add remaining butter and oil. Cook potatoes and sauté them until cooked through, turning often, about 10 to 15 minutes. Add spinach and cook until wilted, about 3 minutes.
- Return mushrooms to pan.
- Meanwhile, whisk the eggs, then stir in the ricotta, Swiss, Parmesan, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the vegetables and place the pan in the center of the oven.
- Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean.
- Recipe provided by Judy Barbe, R.D., and author of Your 6-Week Guide to Live Best, Simple Solutions for Fresh Food & Well-Being.
Per serving: 218 kcal cal., 12 g fat (5 g sat. fat), 311 mg sodium, 2 g fiber, 1 g sugar, 13 g protein