Photography by Angie Norwood Browne
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk ricotta
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups wild mushrooms, sliced – or kale ribbons
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 muffin tins (each with 12 cups) with nonstick spray. Whisk the eggs, ricotta, pepper, and salt in a large bowl to blend well. Stir in the cheese, and parsley. Fill prepared muffin cups with 2-3 tbsp of mushrooms or kale then fill almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Food Styling by Diana Isaiou