Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

The possibilities are endless with this Spinach and Mushroom Frittata...change up the cheeses or vegetables.  Add bacon. Enjoy it for breakfast or dinner.
Cook Time 40 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 4 tbsp butter
  • 3/4 cup fresh mushrooms, chopped
  • 1/2 cup onion, chopped
  • 5 Natures Yoke eggs
  • 1 cup ricotta cheese
  • 10 oz frozen chopped spinach, thawed and squeezed very dry
  • 3/4 cup shredded Mexican blend cheese
  • 1/4 tsp garlic powder
  • 1/2 tsp nutmeg
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees F.
  • Saute mushrooms and onions in butter.
  • In a large bowl, whisk eggs and ricotta cheese together. Add sauteed mushrooms and butter and remaining ingredients. Mix well.
  • Pour mixture into greased 9X9 inch baking dish and bake 30-40 minutes, until browned and set. Let cool for 10 minutes before serving.
Nature's Yoke - Free-Range Eggs

SIMPLY FILL OUT THE FORM TO GET YOUR “PLEASE CARRY NATURE’S YOKE” LETTER