Creamy Vegetable Frittata

This creamy vegetable frittata transforms simple ingredients into a beautifully golden, flavor-packed dish perfect for breakfast, brunch, or a quick weeknight meal. With sautéed mushrooms, spinach, aromatic shallot and garlic, and rich pockets of ricotta, it delivers impressive flavor with minimal effort.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Breakfast, Brunch, Dinner

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

For the Egg Base

8 large eggs room temperature
3/4 cup shredded mozzarella
1/3 cup heavy cream
Kosher salt
Freshly ground black pepper
Red pepper flakes pinch, optional

For the Vegetable Filling

2 Tbsp extra-virgin olive oil
1 shallot shallot finely chopped
3 cloves garlic finely chopped
8 oz baby bella mushrooms sliced
3 cups baby spinach

For the Creamy Finish

1/2 cup ricotta for dolloping on top

Method

Preheat the oven to 375°F (190°C). In a medium bowl, whisk together eggs, mozzarella, and heavy cream. Season with salt, pepper, and red pepper flakes.
Heat olive oil in a large oven-safe skillet over medium heat. Add shallot and garlic; cook until softened. Stir in mushrooms and cook until browned. Add spinach and cook until wilted. Season lightly.
Pour the egg mixture over the vegetables. Gently distribute with a spatula. Add small dollops of ricotta across the top.
Transfer the skillet to the oven and bake for 12 minutes, or until the center is just set and the edges are lightly golden. Let rest 5 minutes before slicing.

Notes

For extra fluffiness, whisk the eggs longer or add an additional tablespoon of cream. Swap mozzarella with cheddar, gouda, or feta for a flavor twist. If the skillet isn’t oven-safe, cook vegetables separately and transfer everything to a baking dish before baking.