Spinach Ricotta Frittata

Spinach Ricotta Frittata
	Posted on Nov 10, 2010
	Archived under Breakfast and Brunch, Quick and Easy, Vegetarian
	This is a very simple way to enjoy the combination  of ricotta and spinach.  It's a delicious recipe for breakfast and brunch  or even lunch. Ingredients:   6 eggs   320 gr spinach, chopped   250 gr white mushrooms, thinly sliced   4 garlic cloves, diced   1 cup shredded mozzarella cheese   2/3 traditional ricotta cheese (soft unripened), drained   1 teaspoon dried oregano leaves or dried thyme leave   1/4 teaspoon turmeric powder   4 tablespoons cooking oil   salt & black pepper to taste Preparation Heat oil in a non-stick pan over medium-low heat.  Add diced garlic and fry for 2-3 minutes.   Add turmeric powder, chopped spinach and  mushrooms; mix well and cook uncovered  over medium heat until all the liquid is absorbed.
	Crack the eggs into a bowl, stir gently with a fork  until well-beaten.  Add salt, black pepper, dried thyme, 1/2 cup  shredded mozzarella cheese and ricotta cheese;  mix well.
	Add spinach mixture and combine well.
	Preheat the oven to 370°F. Coat the bottom and sides of a 8x8-inch baking  dish with the oil.  Pour mixture into the baking dish. Place in the  middle rack of the oven and bake until frittata  is puffy and golden.   Remove from the oven and sprinkle the  remaining mozzarella cheese all over the  frittata.   Return the frittata to the oven and bake  until cheese is melted.  Serve warm or cold with toasted bread. Makes 5 servings.

This post and recipe were created by Shabnam Asmai.  
Cooking and Cooking is her personal website. 

What a great way to use that freshly made ricotta you 
learned to make last week! 

This is also quite delicious if you replace the spinach 
with arugula.