Vegetarian Frittata Recipe

"Just a little something I came up with for breakfast that was filling and involved little carbohydrate. The vegetables I prepared them the night before so when I got up all I had to do was put some oil in the pan, heat up and put together the eggs and the ricotta cheese - recovering from spinal surgery and standing for to long is painful. I have also made the serving size 1 to 2 as I could not get through the whole frittata but then since surgery my appetite has diminished."

Original recipe yields 1-2 serving

Metric US

I've Tried It

Ingredients

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2 teaspoons olive oil
1 1/2 ounces mushrooms (2 whole button mushrooms, thickly sliced I used baby bellas)
1 small yellow onion (or 2 French shallots, thinly sliced)
1 small potato (cooked and diced I cooked in the microwave)

1/2 cup baby spinach
2 large eggs
2 tablespoons ricotta cheese

Nutritional

Serving Size: 1 (432.6 g)
Calories 451.3
Total Fat - 22.7 g
Saturated Fat - 6.5 g
Cholesterol - 424.6 mg
Sodium - 290.3 mg
Total Carbohydrate - 39.5 g
Dietary Fiber - 5.8 g
Sugars - 5.9 g
Protein - 23.4 g
Calcium - 243.3 mg
Iron - 4 mg
Vitamin C - 42.9 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 175C.

Step 2

Heat oil in frypan and put in the mushrooms, shallots and potato and cook till you liking (I like a bit of colour to my vegies).

Step 3

Meanwhile while that is cooking blend the eggs and ricotta cheese together, doesn't matter if you have a few specks of cheese through the mix.

Step 4

Add spinach to the pan and then pour over the egg mix and leave for a minute and then put in preheated oven for 5 minutes and careful when removing as the handle will be hot, slide frittata onto a plate and enjoy.