
Mother's Day is in one week. Are you prepared? Skip the flowers and the gift certificates, and make Mom a beautiful breakfast that she won't forget.
To help you out, each day this week I will post an easy, homemade, delicious recipe for a memorable Mother's Day breakfast. I have six recipes in total from which you can choose.
I'm starting with an easy frittata inspired by my mom. Nutmeg has an affinity for spinach. I learned that from her. OK, so she didn't say "affinity," but she loves them together. So will you.

(For individual servings, bake the eggs in ramekins.)
I'm sharing my frittata with dear Nuria of Spanish Recipes, who is hosting her first blog event: Blog Your Omelete, which runs through May 15th. Fortunately, there's enough to share with Ivy of Kopiaste... Of Greek Hospitality, who is hosting a Celebrating Mother's Day event through May 10th.
Spinach and Ricotta Frittata
Makes 8 servings
Print recipe only here.
1 tablespoon unsalted butter
1 1/2 cups white mushrooms, thinly sliced
2 cups baby spinach, thinly sliced
8 large eggs
4 ounces (1/4 cup) whole milk ricotta cheese, drained
4 ounces (1/4 cup) grated Grana Padano cheese, divided
1/8 teaspoon ground nutmeg or fresh grated nutmeg
a liberal helping of salt and freshly ground black pepper
Melt butter in an 8-inch non-stick skillet over medium-low heat. Add mushrooms; saute 5 minutes, or until lightly browned. Add spinach and cook just until wilted. Season with salt and black pepper.
In a medium bowl beat eggs. In a small bowl, mix the ricotta, 1/2 of the Grana Padano, nutmeg, salt, and black pepper. Add to the eggs and lightly mix. Pour into the skillet.
With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.
Optional garnish: In a small bowl toss 1 cups of halved cherry tomatoes with a little extra virgin olive oil, salt, black pepper, and fresh herbs such as basil, dill, or parsley. Serve atop the frittata.
Alternative cooking method:
If you'd like to make individual servings, then you can bake the eggs in ramekins. Preheat oven to 400 degrees F. Coat 6 (4 oz.) ramekins with cooking spray; place on a large baking sheet. Divide the egg mixture evenly among ramekins filling no more than 3/4's full. Bake for 15-20 minutes, or until puffed and golden. Cool slightly before serving. Serve warm or at room temperature.
You might also like:

And a few more:
Spinach with Eggs at Almost Turkish Recipes
Onion and Mushroom Frittata at eat me, delicious
Kale and Cheddar Frittata at Orangette

21 comments:
A delightful fritatta! Nice ingredient combo!
Cheers,
Rosa
Yeah, I'm not good at gifts but I am good at cooking... Thanks for the suggestion! Looks scrumptious! :)
Thanks Susan for sharing this lovely recipe with my dear friend, Nuria's event. I have bookmarked your previous frittata recipe and I have yet to make it but I will definitely make this one or the previous recipe soon.
A wonderful entry for the contest, Susan! Mothers are always right so lets try this frittata and check the spinach and nutmeg affinity ;D.
Thanks so much for your entry and fabulous pictures and good luck with the Ham ;D
Susan,
I am all about ricotta with eggs.
Ricotta souffles are beautious!
YUM! We have an affinity for anything with eggs... love the frittatas in the ramekins!
My first visit here,u hav an awesome blog .Ricotta Souffle looks perfect. Yday i watched Bobby Flay making spinach Souffle on Iron Chef..thanx for sharing
I made a frittata this past weekend. Yours sounds fantastic and I like the idea of baking it in ramekins.
I love spinach with eggs. Haven't tried nutmeg with spinach before, but I will now! Looks delicious :)
This looks so delicious. I have noticed that you like eggs and I remember a recipe posted previously that your grandmother made. I still have it and plan to make soon. Thanks for sharing.
This looks delicious with spinach! I'm getting hungry just looking at the picture!
Very delicous frittata. NOthing allows for creativity quite like a fritatta!
Nutmeg and spinach..YUP! :)
Love ya, kiddo :)
xox
Well you know what they say about great minds thinking alike. (We do both have great minds, don't we?) This looks delicious; never thought of using ricotta in a frittata, but I bet it's creamy and delicious!
the individual ones are sooo adorable!
the individual ones are sooo adorable!!
I love the mini frittatas in ramekins; that would make such an elegant presentation for a breakfast in bed!
This would make a fabulous dinner at my house! Yum! Love the flavor combination!
Baking in the ramekins makes them just perfect for putting on a tray and serving in bed! :)
rosa-thanks!
mark-Cooking is always better!
ivy-Hope you like them!
nuria-It was my pleasure! :)
stacey-Ricotta souffles are lovely indeed.
kara-Me too!
vinda-How kind of you. Welcome!
lisa-It's a nice change.
karen-You'll love it.
treehousechef-There's easy and delicious!
lynda-That's a good thing.
sdoc-You're so right.
maryann-Hey, Sweetie! :)
kalyn-Of course, we do! :)
heather-Thanks! I like them too.
lydia-It would indeed.
jamie-They're one of our go-to dinners too.
ashley-You're so right!
Oooh, Oooh, Oooh, love this, especially in the little ramakins!
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