Spinach & Mushroom Breakfast Frittata
15min
30min
4
380
Chef's Note
For those with sensory processing concerns, this frittata has a consistent texture throughout. If texture is particularly sensitive, you can pulse the spinach and mushrooms in a food processor before cooking to create a more uniform consistency. The frittata also reheats beautifully for meal prep—just store individual slices in the refrigerator for up to 3 days.
Tags
Ingredients
8 whole large eggs
1/4 cup milk
3 cups fresh baby spinach
8 oz cremini mushrooms
1 medium shallot
2 cloves garlic
1 tablespoon fresh thyme leaves
4 oz goat cheese
1 cup cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons fresh chives
1 medium avocado
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
- 3
Clean and slice 8 oz of cremini mushrooms into 1/4-inch thick slices.
- 4
Finely dice 1 medium shallot and mince 2 cloves of garlic.
- 5
Heat a 10-inch oven-safe skillet over medium heat and add 2 tablespoons of olive oil.
- 6
Add the diced shallot to the skillet and sauté for 2-3 minutes until translucent.
- 7
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.
- 8
Add the minced garlic and 1 tablespoon of fresh thyme leaves to the skillet and cook for 1 minute until fragrant.
- 9
Add 3 cups of fresh baby spinach to the skillet and cook for 1-2 minutes until just wilted.
- 10
Pour the egg mixture into the skillet over the vegetables, stirring gently to distribute ingredients evenly.
- 11
Crumble 4 oz of goat cheese over the top of the frittata and sprinkle with 1/4 teaspoon of red pepper flakes.
- 12
Slice 1 cup of cherry tomatoes in half and arrange them on top of the frittata, cut side up.
- 13
Cook on the stovetop for 3-4 minutes until the edges begin to set.
- 14
Transfer the skillet to the preheated oven and bake for 15-18 minutes until the center is just set and the top is lightly golden.
- 15
While the frittata bakes, slice 1 medium avocado and chop 2 tablespoons of fresh chives.
- 16
Remove the frittata from the oven and let it rest for 5 minutes before slicing.
- 17
Garnish with the chopped chives and serve with sliced avocado on the side.
Nutrition Information (per serving)
380
22g
12g
28g
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