Mixed Mushroom Frittata

Preheat the oven to 350°F.

Heat the olive oil in a medium oven‑safe skillet over medium heat and sauté the diced Spanish onion until golden and caramelised, about 5 minutes.

Add the trimmed field mushrooms and Swiss brown mushrooms to the pan and cook, stirring occasionally, until they are soft and have released their moisture, about 6–7 minutes.

Stir in the baby spinach and cook briefly until wilted, then add the chopped parsley and basil; mix well and set the vegetable mixture aside.

In a bowl, whisk together the five eggs, 100 ml cream, a pinch of salt, black pepper to taste, and the ricotta cheese until smooth and creamy.

Evenly spread the cooked vegetables back into the skillet, then pour the egg‑ricotta mixture over them, smoothing the top with a spatula.

Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the centre is set and the frittata springs back when touched.

If needed, bake an additional 5 minutes to ensure the centre is fully set.

Remove from the oven, let rest for 2 minutes, garnish with extra fresh herbs if desired, and slice to serve.