Mushroom Spinach Frittata
This versatile dish can be served for breakfast, lunch, or dinner. To shake things up, substitute asparagus for the spinach, vary the cheeses, or use fresh herbs when they're in season. Oh, the possibilities
- 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 dice
- 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 saute 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 saute 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 LiveBest, 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 pro.. Percent Daily Values are based on a 2,000 calorie diet