Spinach Ricotta Frittata Recipe

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Ingredients:

Serving

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 tbsp fresh basil
1 -2 tsp butter
4 eggs (or egg
1/3 cup ricotta cheese
2 tbsp parmesan cheese, grated
salt and pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.35 Kcal (1090 kJ)
Calories from fat	165.72 Kcal
		% Daily Value*
Total Fat	18.41g	28%
Cholesterol	360.09mg	120%
Sodium	251.85mg	10%
Potassium	420.95mg	9%
Total Carbs	5.01g	2%
Sugars	1.55g	6%
Dietary Fiber	1.02g	4%
Protein	19.8g	40%
Vitamin C	6.9mg	11%
Iron	2.9mg	16%
Calcium	214.4mg	21%

Amount Per 100 g
Calories	123.7 Kcal (518 kJ)
Calories from fat	78.74 Kcal
		% Daily Value*
Total Fat	8.75g	28%
Cholesterol	171.09mg	120%
Sodium	119.66mg	10%
Potassium	200.01mg	9%
Total Carbs	2.38g	2%
Sugars	0.74g	6%
Dietary Fiber	0.48g	4%
Protein	9.41g	40%
Vitamin C	3.3mg	11%
Iron	1.4mg	16%
Calcium	101.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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