| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 6 Large Eggs
- 1/2 cup shredded mozzarella
- salt to taste
- 8 baby tomatoes sliced
- black pepper freshly ground
- 1 pinch red pepper flakes
- 2 tbsp olive oil extra-virgin
- 1 onion minced
- 3 cloves garlic minced
- 200 gm baby mushrooms sliced
- 3 cups baby spinach
Ingredients
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Instructions
- Break the eggs in a bowl. Add grated mozzarella. Then season the eggs with salt, pepper and red pepper flakes. Give the eggs a good whisk until all the ingredients are mixed properly.
- Take an ovenproof pan or skillet. Add olive oil to it. Once the oil is hot over medium flame, add the onions and garlic. Sauté them until they turn soft and aromatic.
- Then add the mushrooms and cook for 5 more minutes. Add the baby spinach and sauté until it is wilted. Add salt and pepper as required. In the meanwhile preheat the oven at 375-degree Celsius.
- Take the egg bowl and pour the mixture over the vegetables. Then add ricotta cheese over the eggs and transfer the pan or skillet to the oven. Top with the sliced baby tomatoes
- Bake the eggs for about 12 minutes until they are set and serve.
Recipe Notes
Recipe Tip Make sure to not overbeat the eggs. This will make the frittata to puff up and fall dense after the eggs are baked. Hence, just give gentle whisk until the ingredients are mixed. Share your version of this recipe How do you make Frittata at home? What kind of taste enhancers do you use? Share your version with us. In the meanwhile, check out our variety of Egg recipes here. Frequently Asked Questions How do I know when the Frittata is done? You will know that the Frittata is done when the centre is firm and the edges in the pan are golden brown. Why does my Frittata look flat? Overcooking the eggs may lead the Frittata to look flat.