Nick's Picks: Spinach And Mushroom Fritatta

Spinach and Mushroom Fritatta

12 Eggs
1 Cup Ricotta Cheese
2 Cups Fresh Baby Spinach
1 Cup Sliced Mushrooms
Salt and Pepper


Whisk the eggs until well blended. Add in the ricotta and season with salt and pepper to taste

Sautee the mushrooms and spinach in a sautee pan until tender. Spray a 13×9 in pan and pour in the eggs along with the spinach and mushrooms.

Bake at 350 degrees for about 25 minutes or until the eggs are fully cooked. Cut and serve!

Serves 6-8 People