Mushroom Ricotta Frittata
Frittatas always sounded really fancy and hard to make, so I never really attempted it until now. It's actually much easier than I thought and it tastes great. The creamy pockets of ricotta cheese and sweet caramelized shallots, make this a satisfying breakfast.
Mushroom Ricotta Frittata
Serves: 6
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Ingredients​
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8 large eggs
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1/2 cup skim milk or almond milk
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1/2 teaspoon salt
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1/2 teaspoon Italian blend seasoning
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1/2 cup thinly sliced shallots
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1 cup thinly sliced white button mushrooms, stems removed
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1 garlic clove minced
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6 tablespoons part skim ricotta cheese
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1 1/2 table spoons grated parmesan cheese
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Instructions
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Preheat your oven to 350 degrees.
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In a bowl, whisk together your eggs, skim milk, salt, Italian blend seasoning.
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Heat a large nonstick skillet over medium to medium low heat and sauté your garlic and vegetables for 5-7 minutes until they're nice and soft.
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Spread the vegetables into one layer on the bottom of the pan and pour the egg mixture on top.
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Dollop the ricotta cheese on top and sprinkle everything with the parmesan cheese.
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Put your pan into the oven and bake for 25 minutes. Make sure your pan is oven safe!
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Slice your frittata into 6 wedges and enjoy!
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Nutritional Information: (Per Serving)
Serving Size: 1/6th
Calories: 143 calories
Total Fat: 8.3 g
Cholesterol: 256.9 mg
Sodium: 320.3 mg
Total Carbs: 4.6 g
Fiber: 0.5 g
Sugar: 3.1 g
Added Sugars: 0 g
Protein: 12 g
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Key words: breakfast, frittata, easy recipe, meal prep