Nick's Picks: Spinach and Mushroom Fritatta

01.15.14 | Nick Finlayson | Comments[3]

Spinach and Mushroom Fritatta


12 Eggs

1 Cup Ricotta Cheese

2 Cups Fresh Baby Spinach

1 Cup Sliced Mushrooms

Salt and Pepper


Whisk the eggs until well blended. Add in the ricotta and season with salt and pepper to taste

Sautee the mushrooms and spinach in a sautee pan until tender. Spray a 13x9 in pan and pour in the eggs along with the spinach and mushrooms.

Bake at 350 degrees for about 25 minutes or until the eggs are fully cooked. Cut and serve!

Serves 6-8 People


Your Comments(please keep them on topic and polite)

on 01.17.14 John D. Mihalko commented

My wife says Thank You, Thank You, Thank You!! I made this tonight for dinner and it was a huge hit!

on 01.21.14 Sandra Justiniano commented

I need your Family Life Chocolate Cake recipe. Love it but I lost it. Please, please may I have it again. E-mail Thankyou, thankyou.

on 01.30.14 meg commented

I'm single, so I made this with 4 eggs and 1/3 C ricotta -- since mushrooms will never be on my plate, I used diced turkey! Anyway, cooked it in a loaf pan and it was delicious! The leftovers heated up nicely in the microwave so this was lunch at work over the next 2 days. Thanks for simple and tasty recipes!!!