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Mushroom and Spinach Frittata




  • 4 large flat mushrooms, sliced
  • 1 garlic clove, crushed
  • 2 tsp of olive oil
  • 1 tsp of butter
  •   Cracked pepper and sea salt to taste
  • 1 onion, diced
  • 2 handfuls of baby spinach, washed
  • 12 green pitted olives, chopped
  • 8 eggs
  • 4 tbsp of ricotta cheese or feta cheese


  1. Heat mushrooms, garlic, 1 teaspoon of olive oil, butter, salt and pepper in a covered frying pan for a few minutes until mushrooms begin to soften. Remove lid and allow to sauté until tender. Remove from pan and set aside.
  2. Sauté onions in a frying pan in 1 teaspoon of olive oil until tender. Add baby spinach and toss over low heat until wilted.
  3. Combine spinach, onion, olives and mushrooms and mix well.
  4. In a separate bowl, whisk the eggs and ricotta with salt and pepper until eggs are aerated. There should be pieces of ricotta remaining throughout the egg mixture.
  5. In a non-stick oven pan, place the vegetable mixture evenly across the base. Pour over the egg mixture to cover.
  6. Cooking times will vary, depending on the depth of the tray used. The frittata should be 3 to 6 cm high. Bake at 160°C for 20 to 30 minutes, or until set.
  7. Serve with 1 1⁄2 additional handfuls of recommended vegetables or salad per serve.
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