The past few days have been a bit chilly, now that it’s fall. Autumn is upon us, and so is the warm and delicious cooking. One of the dishes that I love to cook the most is anything with eggs in it. I clarify this as being: anything with eggs in it that’s savory. Sweets, like baked ones, are always yummy, so there doesn’t need a season to cook those.

I googled some side dishes for Mexican cooking and stumbled across this one. It’s a sort of fritatta, with eggs and cheese and spinach. It looked super tasty so I thought: “I might as well try it.”

Ingredients: low fat ricotta cheese, 5 eggs, oil, frozen spinach pack, pack of mushrooms, low fat milk, cheddar cheese, salt and pepper, and olive oil

Directions.

1. Defrost the spinach. Squeeze dry until it has little to no water.
2. Slice all of the mushrooms.
3. In a pan,  place a tbsp of olive oil and heat on medium. When hot, add the mushrooms and cook until browned. The original recipe included onions, and I didn’t have any so didn’t include them, but a few would be a nice addition.
4. Once mushrooms cook, set aside and let cool. Once cool, add the spinach and mix thoroughly with 1/2 cup of cheddar cheese.
5. In a separate bowl, mix 5 eggs, 1 cup of ricotta cheese, and 1/2 cup of low fat milk. Combine thoroughly.
6. Place the spinach and mushrooms in a baking dish. Pour the egg mix over the spinach.
7. Cook at 350F for 30-45 min until browned on top.
8. Enjoy!!!!