Spinach and Mushroom Fritatta
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