12 medium eggs 1 cup ricotta 4 tablespoons unsalted butter 1 tablespoon Extra Virgin Olive Oil 1 minced clove garlic 1/2 c. sliced baby portabella mushrooms 1 bag fresh washed baby spinach 1 bag Kraft Italian 5 Cheese Blend Cast iron or Oven Safe Skillet
Over medium, heat 4 pats of butter and 1 TB of oil. Make sure butter does not burn. The oil will keep it from burning because it has a higher smoking point than the butter. Add a minced clove of garlic and stir throughout for about 45 seconds. Your nose will tell you when you have infused the garlic flavor into the butter (it'll be come very fragrant). Add the mushrooms and saute'. It helps it along if you cover the mushrooms for a minute or two with the lid. Once the mushrooms are softening add the whole bag of baby spinach. Stir and watch it wilt. Once it's wilted completely remove from heat and let it release it's juices. Remove from pan and strain out the excess fluid. Spray your pan with cooking oil and even spread out the spinach mushroom mixture in the pan, top with your 12 eggs with 1 cup of ricotta and 1/2 the bag of shredded cheese scrambled together. Don't stir it because you will remove the layer of spray you added to keep it from sticking. Place in a 375 oven for 15 minutes. Add as the other half of the bag of cheese on top the last 5 minutes. Make sure your frittata is stiff when you take it out of the oven. Cut and enjoy!