100 g cheese ricotta
50 g finely chopped fresh spinach
Heat the oil in a pan and fry the onion, garlic and mushrooms over medium heat for 5 minutes until the onion is soft and translucent.
In the meantime, lightly beat the eggs with the milk and plenty of black pepper.
In a separate cup or bowl, combine spinach and ricotta.
Remove the onion mixture from the heat and place it in an ovenproof dish when you are ready to bake your frittata. If not, leave it in the pan.Pour the egg mixture evenly over the vegetables and top with the ricotta mixture. Make sure all areas of the frittata get some ricotta.
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