Skillet Frittata with Kale, Mushrooms and Ricotta


Whether you are a child or an adult, breakfast for dinner is always a treat. It’s also a really simple and quick solution at the end of a crazy day when you realize you’ve spent hours baking a cake yet haven’t put a moment’s thought into dinner. That happens a lot around here.  I often spend and entire day developing and testing recipes yet have nothing to feed the family. It’s craziness, I tell you! Sometimes I get lucky and the food can be used for meals and other times the opposite happens and I have way too much food so I need to farm some out to others in an effort to avoid wasting it all.

Right now I have a refrigerator full of cannoli filling. I got it in my head to make a cake with a layer of cannoli filling in the middle for my friend’s birthday celebration. I had to test a couple of different ways to make the filling since I wasn’t sure which method I would prefer (ricotta alone or ricotta with mascarpone). Ricotta with mascarpone won (obviously!) and now, after layering some into the cake, I still have about 3 cups of the most decadent cannoli filling and I’m at a bit of a loss for what to do with it. I’m thinking I may serve it with some berries and chocolate covered gluten-free matzoh. We’ll see.

Meanwhile, last night, the kids came home from school, my husband was on his way from work and I realized there was nothing in the fridge for dinner.  Enter skillet frittata. The ultimate savior. You can basically add anything you have in the fridge to dress it up. I had kale, mushrooms, shallot and some extra ricotta cheese so that’s what went into mine. What’s going into yours?

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.


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