Garden veggies go into this cheesy, creamy ricotta, onions, mushrooms, spinach frittata.
ING 2 tb unsalted butter 1/2 cup thin-sliced yellow onions k/salt/pepper
heaping cup quartered cremini mushrooms 2 c fresh chp spinach leaves 6 lge eggs
5 tb whole milk ricotta 4 oz diced farmers cheese or mozzarella,
garnishes of freshly ground black pepper red pepper flakes, torn fresh basil leaves.
INSTRUCTIONS Saute onions tender on med-low w/ melted butter, pinch s/p. Increase heat to med; add/toss mushrooms, cook 5 min
until caramelized. Decrease the heat to low and add spinach, a tiny pinch of s/p; cook til wilted (is a bit firm). Pour in eggs first beaten
w pinch s/p. Drop in mounds of ricotta and sprinkle w/ cubed mozzarella.
Cover/ cook (on low) til eggs are set, cheese has melted, 8-10 min. Remove offheat; cool a few minutes.
Slide frittata onto cutting board. Sprinkle w/ coarse black pepper, red pepper flakes and torn fresh basil leaves.
SERVE with hunks of crusty Italian bread....maybe a chilled Soave
CHEFS NOTE: Great recipe for tweaking----maybe kale for
the spinach. Use Bel Gioso brand ricotta....its the best.