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Fluffy Spinach Mushroom Goat Cheese Frittata

spinach mushroom goat cheese frittata - featured image
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A light, creamy, and savory frittata featuring fresh spinach, earthy mushrooms, and tangy goat cheese. Perfect for a quick and nourishing brunch or light dinner.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 4 cups fresh spinach, loosely packed (baby spinach preferred)
  • 1 cup mushrooms, sliced (cremini or white button)
  • 4 oz goat cheese, crumbled (Chèvre recommended)
  • 1/4 cup (60 ml) milk or cream (whole milk preferred, skim or plant-based milk can substitute)
  • 2 tbsp olive oil or unsalted butter
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp fresh herbs (optional, chopped chives or parsley)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon of olive oil or butter in an oven-safe skillet over medium heat. Add sliced mushrooms and cook until they release moisture and start to brown, about 4-5 minutes.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Transfer veggies to a bowl and set aside.
  5. In a mixing bowl, whisk 6 large eggs with 1/4 cup (60 ml) milk, salt, and pepper until light and frothy.
  6. Gently fold the cooked mushrooms and spinach into the eggs. Add half the crumbled goat cheese and stir lightly.
  7. Add remaining tablespoon of butter or oil to the skillet over medium heat. Pour the egg mixture in, spreading evenly. Cook on the stove for about 2 minutes without stirring, until edges begin to set.
  8. Transfer the skillet to the preheated oven. Bake for 12-15 minutes until eggs are set but slightly jiggly in the center and top is lightly golden. Check doneness by inserting a knife in the center; it should come out clean.
  9. Immediately after baking, sprinkle the remaining goat cheese and fresh herbs over the top (optional).
  10. Let the frittata cool slightly in the skillet for about 5 minutes before slicing and serving.

Notes

Use room temperature eggs for better fluffiness. Sauté mushrooms thoroughly to avoid sogginess. If the frittata browns too quickly on top, cover loosely with foil during baking. Don’t overbeat eggs to prevent toughness. Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: frittata, spinach, mushroom, goat cheese, brunch, easy breakfast, vegetarian, gluten-free

Find it online: https://zorbmeal.com/fluffy-spinach-mushroom-goat-cheese-frittata-recipe-easy-and-perfect-for-brunch/