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
Scale
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.
