Breakfast, Main Course, Meal for Two
October 8, 2019
Made with our Baked Ricotta Dip Mix
1 cup (250ml) fresh spinach, chopped
1 green onion, thinly sliced
5-6 mushrooms sliced
Bell pepper diced (or zucchini)
1 tsp (5ml) butter
3 tbsp. (45 ml) BAKED RICOTTA DIP seasonings mix
½ cup (125ml) ricotta cheese
2 tbsp. (30ml) parmesan cheese
Salt and pepper to taste
1In a 9-inch pan, melt butter.
2Cook vegetables, add seasonings.
3In a bowl, mix eggs and ricotta.
4 Pour over vegetables and cook until almost set.
5Cover, reduce heat and cook another 2 minutes.
6If desired, flip over frittata, using large plate and return to cook other side for another minute.
7Garnish with parmesan cheese and serve.
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