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Ingredients

• 1 tablespoon butter, divided
• 1 tablespoon oil, divided
• 1/2 pound sliced mushrooms
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• 1 large baking potato, cut into 1/2-inch cubes
• 8 large eggs
• 1/2 cup ricotta cheese
• 1/4 cup Swiss cheese, grated
• 1/4 cup Parmesan cheese, freshly grated
• 1/2 teaspoon  kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons dried basil leaves
• 1/3 cup flour
• 1/2 teaspoon baking powder

Instructions

1. Heat the oven to 350 degrees F.
2. Melt half the butter and half the oil in a 10-inch ovenproof skillet over medium-low heat. Add mushrooms and sauté until soft, about 10 minutes. Sprinkle in thyme. Remove from heat. Set aside.
3. Return empty pan to heat; add remaining butter and oil. Cook potatoes and sauté them until cooked through, turning often, about 10 to 15 minutes. Add spinach and cook until wilted, about 3 minutes.
4. Return mushrooms to pan.
5. Meanwhile, whisk the eggs, then stir in the ricotta, Swiss, Parmesan, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
6. Pour the egg mixture over the vegetables and place the pan  in the center of the oven.
7. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean.

Note

Recipe provided by Judy Barbe, R.D., and author of Your 6-Week Guide to Live Best, Simple Solutions for Fresh Food & Well-Being.

Nutrition Information

Per serving: 218 kcal cal., 12 g fat (5 g sat. fat), 311 mg sodium, 2 g fiber, 1 g sugar, 13 g protein