Goat Cheese, Greens, and Mushroom Frittata

by Christina Meyer-Jax, Tastemaker in Residence MS, RDN, LDN is a health and nutrition expert focused on fueling fun lives!

photo by https://whatshouldimakefor.com/mushroom-goat-cheese-frittata/

Ingredients

2 tablespoons olive or avocado oil

12 ounces mixed mushrooms (chanterelle, oyster, cremini, shiitake, etc), clean, pat dry, and thinly sliced

1 1/2 cups baby spinach

1 cup fresh chard leaves (chopped)

½ cup fresh basil leaves

1 garlic clove, minced

Salt and pepper

8 eggs

3/4 cup heavy cream

1 1/2 teaspoons chopped fresh parsley

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme leaves

4 ounces crumbled goat cheese (plain or garlic and herb variety)

1/4 cup grated parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.

  2. Choose an oven-safe skillet, 10" or 12". Heat oil in skillet over medium-high heat. Add mushrooms and saute until liquid is evaporated, about 8-10 minutes. Add spinach, chard and garlic and saute for 1 minute. Spinach should start to wilt. Season with salt and pepper.

  3. Whisk eggs, cream, basil, and herbs together in a bowl. Pour into skillet and drop small clumps of goat cheese evenly over egg mixture. Sprinkle with parmesan cheese.

  4. Bake until just set in center, about 35 minutes. Remove from oven and let set 10 minutes before serving.

Food & Drink, BreakfastChristina Meyer-JaxChristina Meyer-Jax MS, Christina Meyer-Jax, Recipe, Goat Cheese, Greens, and Mushroom FrittataComment