This spinach and mushroom frittata is a delicious and versatile dish, perfect for Sunday brunch or meal prepping for the week ahead. It's designed to feed a crowd and can be customized with your milk and cheese preferences.
1. Preheat oven to 375 degrees.
2. Mince your garlic and shallots, thinly slice your mushrooms and roughly chop your spinach and herbs.
3. In a large bowl combine eggs, milk, salt, pepper and garlic powder and whisk well to combine.
4. In a large oven friendly skillet heat your olive oil. Sauté garlic and shallots until translucent.
5. Add your mushrooms and cook until softened. Add scallions, parsley and dill and stir to combine.
6. Lower the heat and pour in your eggs. Spoon in ricotta and top with spinach. Gently fold the mixture.
7. Place on the center oven rack and bake for 20 minutes.
8. Remove and let cool for a few minutes and slice to serve!
9. Top with hot sauce, a little extra ricotta or some pesto for an added kick!
