Skillet Frittata with Kale, Mushrooms and Ricotta
Recipe type: Weight Watchers - 5 pts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp olive oil
  • ½ large shallot, sliced thinly
  • 4 oz mushrooms, sliced
  • kosher salt and black pepper
  • 6 eggs
  • ½ cup 2% milk
  • 2 cups baby kale
  • ¼ cup skim milk ricotta
  • ⅛ - ¼ tsp red chili pepper flakes (optional)
  1. Preheat oven to 375 degrees. Place a medium cast iron or other ovenproof skillet over medium heat and add oil. When the skillet is hot, add the shallots and mushrooms, season with salt and pepper and toss occasionally until softened and beginning to caramelize, about 5 minutes.
  2. Whisk eggs and milk together and toss in baby kale just to blend. Pour mixture over caramelized shallots and mushrooms. Dollop ricotta over the frittata and sprinkle with red chili flakes, if using. Cook frittata on the stovetop until edges begin to set, about 2-3 minutes and then transfer to the oven until cooked through, about 10-12 minutes more.
Recipe by Jackie Ourman at