Savory Spinach & Mushroom Frittata
15min
15min
5
275
Chef's Note
For the best texture, don't overcook your frittata. It should be just set in the center when you remove it from the oven as it will continue to cook slightly from residual heat. If you don't have goat cheese, feta makes an excellent substitute with a similar tangy flavor profile.
Tags
Ingredients
10 large eggs
1/4 cup whole milk
4 cups fresh spinach
8 oz cremini mushrooms
1 medium shallot
2 cloves garlic
4 oz goat cheese
1 tbsp fresh thyme
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Crack 10 large eggs into a large bowl and whisk with 1/4 cup of whole milk. Season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
- 3
Finely dice 1 medium shallot and mince 2 cloves of garlic.
- 4
Clean and slice 8 oz of cremini mushrooms.
- 5
Heat a 10-inch oven-safe skillet over medium heat and add 2 tbsp of olive oil.
- 6
Add the diced shallot and cook for 2-3 minutes until translucent.
- 7
Add the minced garlic and cook for 30 seconds until fragrant.
- 8
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
- 9
Add 4 cups of fresh spinach in batches, allowing each batch to wilt before adding more.
- 10
Sprinkle 1 tbsp of fresh thyme leaves and 1/4 tsp red pepper flakes over the vegetables and stir to combine.
- 11
Pour the egg mixture over the vegetables in the skillet, ensuring even distribution.
- 12
Crumble 4 oz of goat cheese over the top of the frittata.
- 13
Cook on the stovetop for 2-3 minutes until the edges begin to set.
- 14
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is set and the top is lightly golden.
- 15
Remove from oven and let rest for 5 minutes before slicing into wedges and serving.
Nutrition Information (per serving)
275
19g
6g
20g
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