• 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

  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.
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