Ricotta & Spinach Frittata

October 8, 2019

Made with our Baked Ricotta Dip Mix

Ingredients

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

4 eggs

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.