Spinach Ricotta Frittata

Spinach Ricotta Frittata

poniedziałek, 27 stycznia 2014

Spinach Ricotta Frittata

Time: 30 mins

Ingredients

• 1 cup baby spinach leaves, lightly packed
• 2 green onions, sliced
• 4 -6 button mushrooms, washed and sliced
• 1 fire roasted red pepper, diced
• 1 tablespoon fresh basil
• 1 -2 teaspoon butter
• 4 eggs (or egg substitute equivalent to 4 eggs)
• 1/3 cup ricotta cheese
• 2 tablespoons parmesan cheese, grated
• salt and pepper

Directions

• 1 Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
• 2 Place over medium high heat, add butter.
• 3 When butter is melted add the prepared vegetables and basil.
• 4 Cook stirring often just until spinach is wilted.
• 5 Whisk together the eggs and ricotta cheese.
• 6 Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
• 7 When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
• 8 Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
• 9 Cut in half and serve on warmed plates.