INGREDIENTS
  • 8 large eggs
  • 1/3 c. heavy cream
  • 3/4 c. shredded mozzarella
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 8 oz. baby bella mushrooms, sliced
  • 1/2 c. ricotta
  • 3 c. baby spinach

DIRECTIONS
  1. Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes.
  2. In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.
  3. Pour egg mixture into skillet then dollop with ricotta and transfer skillet to oven.
  4. Bake until eggs are just set, 12 minutes.
Made on
Tilda