Baked Ricotta and Mushroom Frittata

Here is the recipe for a delicious baked frittata with ricotta and mushrooms.

Ingredients

• 250 g of champignon mushrooms
• 250 g of ricotta cheese
• 6 eggs
• 100 g of grated cheese (Parmesan or Pecorino)
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper
• Chopped parsley (optional)
• Butter for greasing the pan

Preparation

1. Preheat the oven to 180 °C.
2. Clean the champignon mushrooms with a damp cloth, remove the earthy part of the stem, and slice them thinly.
3. In a pan, heat a drizzle of extra virgin olive oil and sauté a peeled garlic clove. As soon as the garlic turns golden, remove it and add the sliced mushrooms. Cook over medium-high heat until they are golden brown and all the vegetation water has evaporated. Season with salt and pepper to taste.
4. In a large bowl, beat the eggs with a pinch of salt and pepper.
5. Add the cooked mushrooms, grated cheese, and ricotta to the bowl with beaten eggs. Mix everything together to combine the ingredients.
6. Grease a baking pan with some butter and pour the mixture of eggs, mushrooms, and ricotta into the pan.
7. Bake the frittata for about 20-25 minutes, or until the surface is golden and the frittata is well cooked in the center.
8. Let it cool for a few minutes before cutting and serving. If desired, you can add some chopped parsley before serving for a touch of freshness.

Curiosity

The baked frittata is a lighter and easier to digest version compared to the classic pan-cooked frittata, as it requires less fat. Moreover, thanks to the even cooking in the oven, you always get the perfect consistency without the risk of burning it.

Enjoy your meal!