Mushroom Spinach Goat Cheese Frittata
Elevate your breakfast or brunch game with this Mushroom Spinach Goat Cheese Frittata, a wholesome and flavorful dish that's as easy to prepare as it is satisfying. This oven-baked frittata combines tender sautéed mushrooms, vibrant baby spinach, and rich, creamy goat cheese to create a savory, protein-packed meal bursting with texture and flavor. Made with just a handful of pantry staples like eggs, milk, and garlic, this recipe comes together in under 35 minutes, making it perfect for busy mornings or weekend gatherings. Add a sprinkle of optional Parmesan cheese for an extra savory kick, and serve it warm or at room temperature for a crowd-pleasing dish. Whether you're meal prepping for the week or hosting a brunch, this frittata is a delightful way to highlight the earthy flavors of mushrooms and the tangy creaminess of goat cheese. Perfect for serving alongside a fresh salad or crusty bread!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 2 tablespoons olive oil
- 3 cups baby spinach
- 1 cup mushrooms
- 2 cloves garlic
- 4 ounces goat cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parmesan cheese (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
3. Heat the olive oil in an oven-safe skillet (preferably 10 inches in diameter) over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Add the mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until softened and slightly browned.
6. Stir in the baby spinach and cook for another 2-3 minutes until wilted. Spread the vegetables evenly across the bottom of the skillet.
7. Crumble the goat cheese over the vegetables in the skillet, distributing it evenly.
8. Pour the egg mixture into the skillet, ensuring it spreads evenly to cover the vegetables and cheese.
9. Optionally, sprinkle parmesan cheese on top for an extra layer of flavor.
10. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the center and lightly golden on top.
11. Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
12. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1592 mg | 530% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 690 mg | 53% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
