Sautéed mushrooms and spinach are mixed with eggs and goat cheese and finished in the oven to make this simple, beginner-friendly vegetarian frittata.
Course Breakfast, brunch, dinner, lunch
Cuisine Mediterranean, vegetarian
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Resting Time 5 minutesminutes
Total Time 30 minutesminutes
Author Stephanie McKercher, RDN
10 ½-inch oven-safe cast-iron skillet
¼cupunsweetened almond milkor any plain, unsweetened milk
2tablespoonsgrapeseed oilor any cooking oil
1cup4 ounces sliced mushrooms (such as a mixture of crimini, shiitake, and oyster mushrooms)
½cupspinach leaves(fresh or frozen)
1cup5 ounces crumbled goat cheese
Optional for Serving:
Fresh herbs,such as basil and oregano leaves
Preheat oven to 400 degrees Fahrenheit. Whisk eggs and almond milk together and set aside.
Pour grapeseed oil into a 10 ½-inch oven-safe cast-iron skillet over medium heat. Once the oil is shimmering, stir in onion and cook 4 minutes, or until translucent. Stir in mushrooms, garlic, thyme, and salt, and cook 4 additional minutes, or until mushrooms soften and darken in color. Stir in spinach and cook 3 minutes, or until thawed (if frozen) and wilted.
Reduce the heat to low and pour the egg and milk mixture over the vegetables in the skillet. Stir in crumbled goat cheese, and cook 4 minutes, or until the eggs just begin to set.
Transfer the skillet to the oven and bake 8 minutes or until the center is no longer jiggly. When you insert a knife into the center, you should not see any raw egg.
Once cooked, remove the skillet from the oven and allow the frittata to rest for at least 5 minutes before slicing it into pieces and serving. To remove the frittata from the pan, you can either flip it over onto a dish or use a silicone spatula to transfer. Serve with fresh herbs, cherry tomatoes, and cracked pepper if desired.
Allow the frittata to cool completely for storage. Then, cover and store it in the refrigerator for up to five days.
Dairy-Free Alternative: Omit the goat cheese or substitute cooked chickpeas. (The flavor will be less tangy but still nutrient-rich and satisfying.)
This recipe originally appeared on GratefulGrazer.com.