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Ricotta-Thyme Mushroom Frittata with Garlic Potatoes

A tall, custardy frittata with browned thyme mushrooms, wilted spinach and creamy ricotta pockets, served with crisp garlicky roasted potatoes.

Ricotta-Thyme Mushroom Frittata with Garlic Potatoes

Ingredients

  • 3 medium600 gRusset potatoescut into 1-inch cubes
  • 8 large400 gEggs
  • 3 large99 gEgg whites
  • 4 cups sliced280 gWhite mushroomssliced
  • 4 cups loosely packed120 gBaby spinach
  • 1 medium110 gYellow onionthinly sliced
  • ½ cup120 gPart-skim ricotta
  • ¼ cup (60 ml)60 gSkim milk
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oildivided
  • 1 tsp1 gDried thyme
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the potato cubes with half the olive oil, the garlic powder, half the salt and half the black pepper; spread on the sheet pan and roast 30–35 minutes, turning once, until golden and crisp.
  3. Meanwhile, whisk the eggs, egg whites, milk, the remaining half of the salt and the remaining half of the black pepper in a bowl to make the egg mixture.
  4. Heat the remaining half of the olive oil in a 10-inch oven-safe skillet over medium-high heat. Cook the onion 4 minutes, then add the mushrooms and thyme and cook 6–7 minutes until browned and dry.
  5. Stir in the garlic for 30 seconds, then add the spinach and cook until just wilted.
  6. Lower the heat to medium, pour in the egg mixture and stir gently once; dot spoonfuls of the ricotta over the top. Cook undisturbed 3–4 minutes until the edges set.
  7. Move the skillet to the oven alongside the potatoes and bake 10–12 minutes, until the center is set and reaches 160°F (71°C).
  8. Rest the frittata 5 minutes, scatter the parsley over it, cut into 4 wedges and serve with the roasted potatoes.

Contains: Milk, Egg.

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

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