If you are in the mood for a hearty, flavorful, and visually stunning dish, this Mushroom, Spinach, and Goat Cheese Frittata Recipe will quickly become one of your go-to favorites. Combining earthy mushrooms, vibrant spinach, and creamy goat cheese, this frittata brings together a wonderful medley of textures and flavors in each bite. Perfect for breakfast, brunch, or even a light dinner, this recipe is surprisingly easy to prepare but delivers restaurant-worthy taste that’s bound to impress anyone lucky enough to share it with you.
Ingredients You’ll Need
What makes this Mushroom, Spinach, and Goat Cheese Frittata Recipe truly special is how simple ingredients come together to create something exceptional. Each component plays a key role — from the fresh herbs that add a bright note, to the creamy cheeses that melt into the eggs, and the fresh vegetables that add both color and nutrition.
- 8 large eggs: The foundation of your frittata, giving it that rich and fluffy texture.
- ¾ cup heavy cream: Adds creaminess and helps create a tender, custardy base.
- 1 ½ tablespoons chopped fresh herbs (parsley, rosemary, thyme): These herbs infuse the dish with aromatic, earthy notes that elevate every bite.
- ½ teaspoon kosher salt: Enhances all the natural flavors without overpowering.
- ¼ teaspoon ground black pepper: Adds just the right amount of gentle heat and complexity.
- 2 tablespoons butter: Used for sautéing mushrooms, helping to bring out their deep, savory flavor.
- 12 ounces thinly sliced mushrooms (cremini and shiitake): Provides an earthy richness and hearty texture.
- 2 cups baby spinach, lightly packed: Adds freshness, a mild green flavor, and gorgeous color contrast.
- 1 garlic clove, minced: Brings a subtle pungency that enhances the mushrooms and spinach.
- ¼ cup grated parmesan cheese: Sprinkled on top for added salty, nutty depth.
- 4 ounces crumbled goat cheese: The star ingredient offering creamy tang and delightful bursts of flavor throughout.
How to Make Mushroom, Spinach, and Goat Cheese Frittata Recipe
Step 1: Prep Your Oven and Egg Mixture
Start by adjusting your baking rack to the middle position and preheating the oven to 325°F. Meanwhile, in a large bowl, whisk together the eggs, heavy cream, fresh herbs, salt, and pepper. This mixture forms the custard base that will hold everything together in a wonderfully fluffy texture.
Step 2: Sauté Mushrooms and Vegetables
Heat a 10-inch ovenproof skillet over medium heat and melt the butter. Add the thinly sliced mushrooms and cook them until tender and golden, about 8 minutes. Then toss in the baby spinach and minced garlic, stirring until the spinach just begins to wilt—this ensures it keeps its vibrant green color and fresh flavor.
Step 3: Combine Ingredients in the Skillet
Pour the egg and herb mixture evenly over the cooked vegetables in the skillet. Immediately sprinkle the grated parmesan cheese across the surface, followed by dollops of the creamy goat cheese to scatter that delightful tang in every slice.
Step 4: Bake Until Just Set
Place the skillet in your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the center is just set, not jiggly—a tender, custardy perfectness achieved through gentle baking. Once done, remove it from the oven and let it cool for at least 10 minutes before slicing and serving.
How to Serve Mushroom, Spinach, and Goat Cheese Frittata Recipe
Garnishes
A sprinkle of fresh parsley or a few extra crumbles of goat cheese on top can elevate the visual appeal and add fresh flavor notes. A light drizzle of good quality olive oil or a pinch of flaky sea salt can also add the final touch that makes this frittata pop on the palate.
Side Dishes
This Mushroom, Spinach, and Goat Cheese Frittata Recipe pairs wonderfully with crisp green salads, crusty artisan bread, or even a fresh fruit platter for a bright contrast. Roasted potatoes or lightly sautéed asparagus also make fantastic accompaniments for a more substantial meal.
Creative Ways to Present
Try cutting the frittata into wedges and serving it on individual plates garnished with a colorful salad for an elegant brunch. Alternatively, you can prepare it in a pie dish for a rustic, shareable presentation. For a fun twist, add a dollop of pesto or hot sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover frittata tightly with plastic wrap or store in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, making it perfect for quick lunches or snacks during busy mornings.
Freezing
You can freeze slices of the Mushroom, Spinach, and Goat Cheese Frittata Recipe by wrapping them individually in plastic wrap and placing them in a zip-top freezer bag. Frozen frittata holds well for up to 2 months, offering a convenient homemade meal ready any time.
Reheating
Reheat slices gently in a microwave or warm them in a 300°F oven until heated through. Avoid overheating to maintain the frittata’s delicate texture and creamy flavor. Adding a splash of water before reheating can help keep it moist.
FAQs
Can I use other types of cheese in this Mushroom, Spinach, and Goat Cheese Frittata Recipe?
Absolutely! While goat cheese gives a unique tangy creaminess, you can substitute or combine it with feta, ricotta, or even cheddar depending on your taste preferences. Just balance the flavors so that nothing overpowers the fresh herbs and veggies.
Is this frittata suitable for a vegetarian diet?
Yes, this Mushroom, Spinach, and Goat Cheese Frittata Recipe is fully vegetarian as it contains no meat or fish. It’s an excellent option for anyone looking for a protein-rich, meatless dish that’s still incredibly satisfying.
Can I make this frittata gluten-free?
Definitely! The recipe is naturally gluten-free as it contains no flour or gluten-containing ingredients. Just be sure to check any packaged products like parmesan cheese to ensure they haven’t been cross-contaminated.
What can I do if I don’t have an ovenproof skillet?
If you don’t have an ovenproof skillet, you can cook the mushrooms and spinach in a regular pan, then transfer everything into a greased baking dish before pouring the egg mixture on top and baking. Just be mindful that the even cooking achieved with a skillet might vary slightly.
How do fresh herbs affect the flavor of this frittata?
The fresh herbs in the Mushroom, Spinach, and Goat Cheese Frittata Recipe add bright, fragrant notes that lift the entire dish from simple to special. Using fresh over dried herbs really makes a difference in freshness and vibrancy of flavor that complements the eggs and vegetables perfectly.
Final Thoughts
This Mushroom, Spinach, and Goat Cheese Frittata Recipe is one of those delightful dishes that brings together simple ingredients into something truly memorable. Whether you’re cooking for family, friends, or just treating yourself, it offers fantastic flavor, beautiful presentation, and nourishing goodness in every bite. I can’t wait for you to try it and make it your own new favorite!
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Mushroom, Spinach, and Goat Cheese Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and hearty Mushroom, Spinach, and Goat Cheese Frittata that combines fresh herbs, creamy goat cheese, sautéed mushrooms, and spinach baked to perfection. This elegant yet simple dish is perfect for breakfast, brunch, or a light dinner and can be served warm or at room temperature.
Ingredients
Egg Mixture
- 8 large eggs
- ¾ cup heavy cream
- 1 ½ tablespoons chopped fresh herbs (parsley, rosemary, thyme)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Vegetables & Cheese
- 2 tablespoons butter
- 12 ounces thinly sliced mushrooms (cremini and shiitake)
- 2 cups baby spinach, lightly packed
- 1 garlic clove, minced
- ¼ cup grated parmesan cheese
- 4 ounces crumbled goat cheese
Instructions
- Preheat Oven: Adjust the baking rack to the middle position and preheat the oven to 325°F to ensure even baking of the frittata.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, chopped fresh herbs, kosher salt, and ground black pepper until well combined. Set aside.
- Sauté Mushrooms and Spinach: Heat a 10-inch ovenproof skillet over medium heat. Melt the butter in the skillet, then add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are softened and golden, about 8 minutes. Add the minced garlic and spinach, cooking for about 1 minute until the spinach wilts.
- Add Egg Mixture: Pour the prepared egg mixture evenly into the skillet over the sautéed vegetables. Sprinkle the grated parmesan cheese on top, and evenly dot with crumbled goat cheese.
- Bake Frittata: Transfer the skillet to the oven and bake until the frittata is just set in the center, approximately 25 to 30 minutes. The frittata should be firm and slightly puffed.
- Cool and Serve: Remove the skillet from the oven and allow the frittata to cool for at least 10 minutes before slicing. Serve warm or at room temperature for best flavor.
Notes
- Use an ovenproof skillet to seamlessly transfer from stovetop to oven.
- Feel free to swap fresh herbs with your favorites such as basil or chives.
- If goat cheese is unavailable, feta or cream cheese can be used as substitutions.
- Letting the frittata cool slightly helps it to set perfectly and makes it easier to slice.
- Leftovers can be refrigerated and reheated gently for up to 3 days.
