Ricotta Frittata with spinach & mushrooms

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.

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Ricotta Frittata with Spinach and Mushrooms isn’t just fun to say, it’s fun to make. If your idea of fun differs somewhat from mine, though, how about this… It’s also quick to make. Nothing, I repeat: Nothing! beats a 30 minute weeknight dinner recipe.

A little ricotta here helps keep the eggs creamy, while the mildness of the ricotta and mozzarella cheeses lets the flavor of the fresh mushrooms & spinach shine through.

I first tried using ricotta in frittata a couple of years back in this Italian veggie ricotta frittata. Today’s vegetarian ricotta frittata recipe builds on that initial attempt — it has so much flavor, and is just so satisfying (without being too heavy).

Plus (hint, hint), this easy frittata delightfully uses up some of the mozzarella and ricotta cheeses you might have left over from making a pasta skillet. Just saying… it’s crazy how that just so happened to work out, right? 😉 I also had some sad looking mushrooms and some spinach that needed to be used up, so let’s keep on cooking what’s on hand.

Ricotta Frittata with spinach & mushrooms

Ingredients

2 Tbsp olive oil
1/4 of a medium yellow onion, diced
1 tsp minced garlic (about 2 cloves)
8 oz mushrooms, sliced
1 tsp oregano
1/4 tsp crushed red pepper
Black pepper, to taste
Sea salt, to taste
4 oz fresh spinach, chopped
1/2 cup ricotta
8 eggs
4 oz shredded mozzarella

Directions

Cut up the onion, garlic, and mushrooms.

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.

Is this a breakfast or dinner frittata?

Is ricotta frittata intended as a breakfast, brunch, or dinner recipe? Well… yes? It reheats quite nicely: I enjoyed a serving for dinner one evening, then found the leftovers equally enjoyable at brunch the next day.

This filling frittata with spinach & mushrooms is naturally low carb and gluten free, a great protein- and veggie-packed option for your next Meatless Monday.

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options.

Ricotta Frittata with spinach & mushrooms, printable recipe

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Ricotta Frittata with spinach & mushrooms

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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

Cuisine vegetarian

Keyword 30 minute meals, cast iron skillet, eggs, frittata, gluten free, low carb, mozzarella, mushrooms, one pot meals, vegetarian

Prep Time 17 minutes minutes

Cook Time 13 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Rachel Singer

Equipment

cast iron skillet

Ingredients

• 2 Tbsp olive oil
• 1/4 of a medium yellow onion diced
• 1 tsp minced garlic about 2 cloves
• 8 oz mushrooms sliced
• 1 tsp oregano
• 1/4 tsp crushed red pepper
• Black pepper to taste
• Sea salt to taste
• 4 oz fresh spinach chopped
• 1/2 cup ricotta
• 8 eggs
• 4 oz shredded mozzarella

Instructions

• Cut up the onion, garlic, and mushrooms.
• 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.

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!