Spinach and ricotta frittata

For 2 1 tablespoon oil

1/2 onion, chopped

2 garlic cloves, chopped

100 g sliced ​​mushrooms

3 eggs

50 ml milk

Black pepper

100 g cheese ricotta

50 g finely chopped fresh spinach

Heat the oil in a pan and fry the onion, garlic and mushrooms over  medium heat for 5 minutes until the onion is soft and translucent.

In the meantime, lightly beat the eggs with the milk and plenty of black pepper.

In a separate cup or bowl, combine  spinach and ricotta.

Remove the onion mixture from the heat and place it in an ovenproof dish when you are ready to bake your frittata. If not, leave it in the pan.Pour the egg mixture evenly over the vegetables and top with the ricotta mixture. Make sure all areas of the frittata get some ricotta.

If you made your frittata directly in the  pan, use this method to cook the eggs, alternating between the stove and the grill to cook the frittata on both sides. Alternatively, place your casserole dish in the oven and bake  at 190°C (gas mark 5 / 375°F) for about 20 minutes, until the eggs are set.