Spinach Ricotta Frittata

Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  cup  baby spinach leaves, lightly packed
• 2  green onions, sliced
• 4 -6  button mushrooms, washed and sliced
• 1  fire  roasted red pepper, diced
• 1  tablespoon fresh basil
• 1 -2  teaspoon butter
• 4  eggs (or egg substitute equivalent to 4 eggs)
• 1⁄3 cup ricotta cheese
• 2  tablespoons parmesan cheese, grated
•  salt and pepper

Directions

1. Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
2. Place over medium high heat, add butter.
3. When butter is melted add the prepared vegetables and basil.
4. Cook stirring often just until spinach is wilted.
5. Whisk together the eggs and ricotta cheese.
6. Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
7. When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
8. Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
9. Cut in half and serve on warmed plates.