Mushroom Spinach Frittata

Prep time: 15 minutes

Prep notes: 
Use organic when possible. A food processor will make prep for this dish much easier.
Cooking time:  30 minutes

  8 people

1/2 c onions, diced
3/4 c mushrooms, chopped (use any kind you like)
4 eggs
1 c ricotta cheese (full fat)
1 pkg frozen or 5 oz fresh spinach, thawed or rinsed and dried and chopped
3/4 c grated Parmesan cheese
Sea salt and pepper to taste


Combine everything. Bake in a greased (coconut oil) 9″ pie plate @ 350 degrees until set. 30 minutes is only a guideline – it may take a little longer.


This recipe can also be made in a muffin tin for a quick breakfast on the run. The fritatta makes a nice brunch. Serve with bacon and almond blueberry muffins for a fabulous treat!


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The Healthy Rainbow | Lisa Belles
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