Savory Mushroom Spinach and Goat Cheese Frittata
Savor the delightful combination of earthy portabella mushrooms, vibrant spinach, and creamy goat cheese in this hearty frittata. Perfect for breakfast or brunch, this dish is not only delicious but also packed with nutrients, making it a fantastic way to start your day. Each bite offers a medley of flavors and textures, from the sautéed onions’ sweetness to the richness of the eggs, ensuring that every serving is a treat. Serve warm or at room temperature, and don’t forget to share with loved ones!
2
Servings
310
Calories
11
Ingredients
Ingredients
salt
1/2 tablespoon (for boiling spinach and seasoning)
spinach
4 bunches (washed and roughly chopped)
ice
1 cup (for ice bath)
corn oil
1/2 tablespoon (for sautéing onions)
small white onion
1 cup (diced)
black pepper
to taste (for seasoning)
portabella mushrooms
4 large (stems and gills removed, diced)
olive oil
1 tablespoon (for roasting mushrooms)
unsalted butter
2 teaspoons (for cooking frittata)
eggs
8 large (slightly beaten)
goat cheese
1/4 cup (crumbled)
Instructions
1
Start by bringing a large pot of 3 cups of water to a rolling boil. Once boiling, carefully add 1/2 tablespoon of salt and the washed spinach. Cook for about 30 seconds to wilt the spinach, then quickly remove it from the pot and transfer it to a bowl filled with ice water to halt the cooking process.
2
After the spinach cools, drain it thoroughly and squeeze out any excess water. Roughly chop the squeezed spinach and set aside.
3
In a large saucepan, heat the corn oil over high heat. Add the diced onion, seasoning it with salt and pepper to taste. Lower the heat to medium-low and sauté until the onions are golden and tender, about 5-7 minutes. Remove from heat and set aside.
4
Meanwhile, prepare the portabella mushrooms by removing the stems and black gills. In a medium mixing bowl, toss the mushroom caps with olive oil, salt, and pepper. Transfer them to a small baking pan and roast in a preheated 400°F oven for 20 to 25 minutes or until tender. Remove from heat, allow to cool, then dice the mushrooms.
5
In a medium nonstick, oven-safe saucepan, melt 1 teaspoon of butter over medium-low heat. Add half of the chopped spinach, half of the diced mushrooms, and half of the beaten eggs. Season with salt and pepper. As the eggs begin to set around the edges, sprinkle 1/8 cup of crumbled goat cheese on top and transfer the pan to the oven to bake for about 5 to 7 minutes, or until the center is just set.
6
Repeat the process with another teaspoon of butter and the remaining spinach, mushrooms, eggs, and another 1/8 cup of goat cheese to create a second frittata.
7
Once both frittatas are cooked, slice into wedges and serve warm. Enjoy your savory start to the day!
Nutrition Information
18g
Fat
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is a Savory Mushroom Spinach and Goat Cheese Frittata.
How many servings does this recipe yield?
This recipe yields 2 servings.
What is the calorie count per serving?
Each serving contains approximately 310 calories.
How much protein is in one serving of this frittata?
There are 26g of protein per serving.
What is the total fat content per serving?
The fat content is 18g per serving.
Is this recipe considered vegetarian?
Yes, it is tagged as vegetarian.
What kind of mushrooms are required for this recipe?
You will need 4 large portabella mushrooms.
What type of cheese is used in this dish?
The recipe calls for 1/4 cup of crumbled goat cheese.
How many eggs are needed for the frittata?
The recipe requires 8 large eggs.
How should the spinach be prepared before cooking?
The spinach should be washed, boiled for 30 seconds, then placed in an ice bath before being chopped.
Why is an ice bath used for the spinach?
The ice bath is used to halt the cooking process after wilting the spinach.
How long should the spinach be boiled?
It should be boiled for about 30 seconds.
How are the mushrooms prepared for the frittata?
They are cleaned of stems and gills, tossed with olive oil, salt, and pepper, and roasted in the oven.
At what temperature should the mushrooms be roasted?
The mushrooms should be roasted in a preheated 400°F oven.
How long do the mushrooms need to roast?
They should roast for 20 to 25 minutes or until tender.
Which parts of the portabella mushroom must be removed?
You should remove the stems and the black gills.
How do you cook the onions for this recipe?
Sauté the diced onions in corn oil over medium-low heat until golden and tender.
What oil is used to sauté the onions?
Corn oil is used for sautéing the onions.
How long does it take to sauté the onions?
It takes about 5 to 7 minutes.
Is the frittata finished on the stove or in the oven?
The frittata is started on the stove and finished in the oven for 5 to 7 minutes.
What type of onion is recommended for this dish?
A small white onion is recommended.
Can this frittata be served at different temperatures?
Yes, it can be served warm or at room temperature.
What kind of pan should be used for cooking the eggs?
A medium nonstick, oven-safe saucepan is required.
How long does each frittata bake in the oven?
Each frittata bakes for about 5 to 7 minutes.
How much goat cheese is added to each individual frittata?
1/8 cup of crumbled goat cheese is added to each of the two frittatas.
Do the eggs need to be beaten beforehand?
Yes, the eggs should be slightly beaten before being added to the pan.
How much salt is added to the spinach boiling water?
1/2 tablespoon of salt is added to the 3 cups of water.
What is used to grease the pan before adding the egg mixture?
Unsalted butter (1 teaspoon per frittata) is used.
Is this dish suitable for brunch?
Yes, it is specifically noted as being perfect for breakfast or brunch.
Does the recipe make one or two frittatas?
The instructions guide you to repeat the process to create two separate frittatas.