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Lunch recipe · from the recipe book

Mushroom-Spinach Ricotta Frittata with Arugula-Style Greens

A tender, custardy frittata with garlicky browned mushrooms, wilted spinach, creamy ricotta pockets and a nutty Parmesan top, served with a crisp balsamic-dressed salad.

Mushroom-Spinach Ricotta Frittata with Arugula-Style Greens

Ingredients

  • 9 large450 gEggs
  • 3 large99 gEgg whites
  • 4 cups sliced280 gWhite mushroomssliced
  • 4 cups loosely packed120 gBaby spinach
  • ½ cup120 gPart-skim ricotta
  • ¼ cup grated25 gGrated Parmesan
  • ¼ cup (60 ml)60 gMilk, 2%
  • 3 cloves9 gGarlicminced
  • 1 tsp1 gDried thyme
  • 2 tbsp27 gOlive oildivided
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 1 cup150 gCherry tomatoeshalved
  • 2¾ tsp15 gBalsamic vinegar
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, whisk the egg, egg white, milk, Parmesan, half the salt and half the black pepper; set the egg mixture aside.
  3. Heat one-third of 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 4 minutes more until browned.
  4. Add the garlic and thyme to the mushrooms and cook 30 seconds, then add the spinach and stir until just wilted, about 1 minute.
  5. Pour the egg mixture over the vegetables, then drop spoonfuls of the ricotta over the top. Cook on the stove 2 minutes until the edges begin to set.
  6. Move the skillet to the oven and bake 15 to 18 minutes, until the center is set and reaches 160°F (71°C). Rest 5 minutes.
  7. While it bakes, whisk the remaining two-thirds of the olive oil with the balsamic, the remaining salt and the remaining black pepper to make the dressing.
  8. Toss the romaine and cherry tomatoes with the dressing.
  9. Cut the frittata into 4 wedges and serve with the greens and the toasted bread.

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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