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Breakfast recipe · from the recipe book

Mushroom-Spinach Frittata with Goat-Style Ricotta and Thyme

A tall, custardy oven frittata layered with thyme-seared mushrooms, wilted spinach and creamy dollops of lemony ricotta, served with crisp whole-wheat toast.

Mushroom-Spinach Frittata with Goat-Style Ricotta and Thyme

Ingredients

  • 8 large400 gEggs
  • 3 large99 gEgg whites
  • 4 cups sliced280 gWhite mushroomssliced
  • 4 cups loosely packed120 gBaby spinach
  • ½ cup chopped80 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • ½ cup120 gPart-skim ricotta
  • 1 tsp2 gLemon zest
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 tsp1 gDried thyme
  • 1 tbsp14 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat bread

Steps

  1. Heat the oven to 375°F (190°C). In a small bowl, stir the ricotta with the lemon zest and a pinch of the black pepper; set aside.
  2. In a large bowl, whisk the egg, egg white, milk, half of the salt and the remaining black pepper until smooth.
  3. Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 4 minutes more.
  4. Add the onion, thyme and the remaining half of the salt and cook until the onion softens, about 4 minutes. Stir in the garlic for 30 seconds.
  5. Add the spinach a handful at a time and stir until just wilted. Spread the vegetables evenly in the pan.
  6. Pour in the egg mixture and cook on the stove without stirring for 2 minutes, until the edges begin to set. Drop spoonfuls of the lemon ricotta over the top.
  7. Transfer the skillet to the oven and bake 14 to 17 minutes, until the center is set and reaches 160°F (71°C).
  8. While it bakes, toast the bread. Rest the frittata 5 minutes, cut into 4 wedges and serve each with toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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