La Tablée Des Chefs : Mushroom, caramelized onion, and ricotta frittata

Mushroom, caramelized onion, and ricotta frittata

Serves: 4
Preparation time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes


  • 15 mL (1 tbsp.) vegetable oil
  • 750 mL (3 cups) thinly sliced onion (about 2 onions)
  • 1 container (227 g) cremini or button mushrooms, thinly sliced
  • To taste, salt and pepper
  • 500 mL (2 cups) packed baby spinach (about 50 g)
  • 30 mL (2 tbsp.) butter at room temperature
  • 3-4 slices of multigrain bread (loaf-style)
  • 6 Nutri-Oeuf eggs
  • 125 mL (½ cup) ricotta (about 125 g)
  • 375 mL (1½ cups) grated old cheddar (about 100 g)


  1. Preheat the oven to 200°C (400°F).
  2. Heat oil in a large skillet over medium-high heat and brown onions for 10 minutes.
  3. Add mushrooms and sauté for about 5 minutes. Season.
  4. Add the spinach at the last moment and cook until slightly wilted. Set aside.
  5. Butter the slices of bread and place them in a 23-cm (9-in.) square baking dish. Divide slices evenly to cover bottom of pan.
  6. Top bread with onion, spinach, and ricotta mixture.
  7. In a bowl, whisk together the eggs and ricotta; pour over the vegetable mixture.
  8. Top with a layer of grated cheddar.
  9. Bake in oven for 20 minutes or until toothpick inserted into centre comes out clean.
  10. Place under the broiler for 5 minutes.
This recipe is being made available to you as part of My homemade lunch campaign, an initiative of La Tablée des Chefs, presented by IGA in collaboration with the Government of Quebec. Starting August 18th, make a $2 donation in any IGA supermarket to encourage our youth to cook!