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Ricotta Mushroom Frittata

Ricotta Mushroom FrittataThe ricotta in this frittata adds a creamy texture to the eggs, as well as extra protein. I like to serve this Italian specialty for breakfast or lunch.

Serves 4.


  • 6 eggs
  • 1 c ricotta cheese
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • 8 oz mushrooms, sliced
  • 4 green onions, sliced
  • 1 clove garlic, minced
  • 1 Tbsp butter
  • 1/4 tsp dry marjoram leaves


Place eggs, ricotta, salt, and pepper in a large bowl and use a whisk or stick blender to thoroughly beat them together. Set aside.

  1. In a 10-inch oven-proof omelet pan, heat the oil on a medium setting. Saute the mushrooms for 10 minutes, or until deep in color.
  2. Add green onions, garlic and butter and stir another minute.
  3. Preheat broiler to high and set the broiler tray 4-6 inches from flame.
  4. Pour the egg mixture into the skillet and sprinkle with marjoram. Reduce heat to low. Allow to cook on stove-top about 10 minutes or until the outer 1″ rim is solid and there is just a bit of jiggle in the middle.
  5. Place frittata under broiler for 1-2 minutes, or until browned and set up. (Watch carefully, or it may burn!) Remove from burner.
  6. Loosen edges by running a butter knife around the frittata. Then loosen the bottom with an offset spatula. Turn frittata upside down onto a plate. Finally, turn the frittata right side up onto a platter. Serve hot or at room temperature.

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