Mushroom, Thyme & Ricotta Frittata

How good are frittatas? You can make so many different combinations using a similar base and it's easy to tick off each of the boxes for a complete and nourishing meal (protein, carbs, healthy fats and greens). This combo came about simply from the ingredients I had in the fridge and when I posted an Instagram story about it everyone wanted to know the recipe. So here it is, super high in healthy fats to keep you satisfied any time of the day! 

*I used Blue Bay ricotta and Barambah Organics pure cream for this recipe.    

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Serves 4-6


3 cups mixed mushrooms
2 cloves garlic, sliced
3 sprigs thyme leaves
2 cups kale/silverbeet/spinach
1 cup ricotta
1/2 cup pure cream
6 organic eggs
2 tablespoons parmesan cheese (optional)


Preheat the oven to 180⁰C. Line or grease a baking dish. 

Whisk the eggs with a pick of salt and pepper and set aside. Place a fry pan on medium heat, add a dash of butter or extra virgin olive oil and add the mushrooms and thyme. Cook for 4-5 minutes or until softening. Add the garlic and greens for a further 1 minute or until greens are just wilted. 

Spread the mushroom mix on the baking dish and scatter over the ricotta. Stir the cream through the eggs and then pour over the mushrooms and ricotta. Give the dish a shake to distribute the egg mixture evenly. Sprinkle the parmesan over the top and bake for 25-30 minutes or until cooked all the way through. Serve with a salad or extra greens if desired.      

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