Mixed Mushroom Frittata

Cook time 30 minutes
Servings 4


1 medium red onion, thinly sliced

70g field mushrooms, chopped

70g Swiss brown mushrooms, quartered

5 eggs, lightly beaten

100ml cream

250g ricotta cheese

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

2 cups baby spinach leaves

20ml extra virgin olive oil

1 tsp salt


Mixed Mushroom Frittata


Preheat oven to 180°C.

Heat frying pan with oil on medium-high heat. Cook the onion, stirring often, for 5 minutes or until soft. Add mushrooms and cook for a further 5 minutes. Add spinach and chopped herbs over the top.

Combine the eggs, milk and ricotta in a large bowl and whisk. Season to taste with salt and pepper. Pour the mix evenly over the pan ingredients.

Bake for 15 minutes or until the egg is set.