Take your brunch to the next level with this mouthwatering Mushroom, Spinach and Goat Cheese Frittata. This delightful, one-pan dish combines farm fresh eggs, earthy mushrooms, vibrant spinach, and creamy goat cheese for a restaurant-worthy brunch that is ready in less than an hour.
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Frittatas don't get enough love. They are super adaptable, easy to make, delicious any time of day and can be served warm or at room temperature.
This easy Mushroom, Spinach and Goat Cheese Frittata recipe is a family favorite. It fuses the meatiness of mushrooms, the freshness of spinach and the tang of goat cheese for irresistible flavor.
Whether for a leisurely brunch, a satisfying lunch or a light dinner paired with a simple arugula salad, this spinach frittata with goat cheese is sure to be love at first bite.
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Why you'll love this recipe
- Serve it any time of day: This custardy goat cheese frittata is packed with flavor and good-for-you veggies and makes a tasty meal morning, noon or night!
- Make it in one pan: No need to break out all the cookware with this baked frittata recipe. All the heavy lifting is done in one skillet.
- Easier than quiche: Pastry dough and I are not always friends, so I love the fact that I can have all the flavor of quiche in this mushroom and spinach frittata without the fiddly crust.
- Naturally gluten-free: Perfect recipe for guests who avoid gluten.
Ingredients and Substitutions
Here's what you'll need to make this baked frittata recipe.
Ingredient Notes:
- Eggs - I used large eggs to test this recipe.
- Heavy cream - This gives the frittata its signature custardy texture. You can use half and half in a pinch, but I do not recommend using whole milk or any low-fat milk as they do not have enough fat to ensure a creamy texture.
- Herbs - use your favorite herb or any combination you like. I prefer fresh herbs in this recipe, but dried will work if that's all you have. Remember to cut the amount by ⅔ if using dried herbs.
- Mushrooms - I like to use a combination of mushrooms for maximum flavor, but you can also use just one variety and it will still be delicious.
- Spinach - this cooks down so much when heated, so don't be shy with your greens!
- Goat cheese - Another flavor heavyweight in this recipe. I prefer to buy a log of goat cheese and crumble it myself, but you can also buy pre-crumbled goat cheese in containers for less mess.
Instructions
This simple frittata recipe comes together in minutes!
- Whisk eggs: Add eggs, cream, herbs, salt and pepper to a large bowl. Whisk until well combined.
- Cook Veggies: Melt butter in the skillet over medium heat. Add mushrooms and cook until softened. Stir in spinach and garlic and cook just until spinach starts to wilt.
- Assemble: Pour egg mixture into skillet with veggies. Sprinkle with cheeses.
- Bake: Place pan in oven and bake. The frittata is done when the center is just set.
FAQs
Frittatas are Italian in origin and in general, they are made by cooking veggies and other ingredients on the stove, adding a creamy egg mixture to the pan and then placed in the oven to finish baking through. Think of them like a crustless quiche.
Omelettes (or omelets) are traditionally French. In their truest form, they are merely whisked eggs cooked in a skillet on the stove for a much shorter time than a frittata. Omelettes may or may not include vegetables and are folded over before serving. The top (or what becomes the inside) can be slightly uncooked.
An oven-safe, nonstick skillet is my go-to for making baked frittatas. A well-seasoned cast iron skillet works, too. I like to use a 10" skillet as it gives me a pleasingly thick frittata without taking an hour to bake. If you use a larger skillet, you'll have a thinner frittata and need to check for doneness sooner. If you use a smaller skillet, make sure the cooked veggies and egg mixture doesn't overflow the skillet. You'll also need to increase the baking time.
Many veggies, especially mushrooms, are notorious for releasing liquid as they cook. Make sure nearly all of the liquid is evaporated before adding the egg mixture to the cooked vegetables in the skillet to avoid a watery frittata. Using full-fat dairy also ensures there is no excess water released into your frittata.
Expert tips for making the best Goat Cheese Frittata
- Use the right skillet: I prefer a 10" nonstick skillet for this recipe as it gives the perfect amount of thickness to the frittata. A cast iron skillet is also a good option. Whatever you use, make sure it is nonstick and oven-safe.
- Add protein: The mushrooms already give this spinach frittata a lot of "meaty" flavor, but you can also add 1 cup of cooked, drained sausage if you crave more protein.
- Cook at a lower temperature: It's tempting to crank up the heat to cook the frittata faster, but keeping the oven at 325°F ensures the creamiest texture. Just like eggs cooked on the stovetop, a low and slow approach yields silky smooth eggs.
- Protect your hands: Remember that skillet is HOT. Keep an oven mitt or kitchen towel handy when you're ready to take the frittata out of the oven.
- Let it rest: The eggs continue to cook during this time, so make sure you take the frittata out of the oven when it's barely set in the middle. After 10 minutes, the frittata will be cooked through but still retain a custardy texture.
- Store and reheat: Allow any leftovers to cool completely and refrigerate covered or tightly wrapped for up to 4 days. Reheat gently on the stovetop or in the microwave taking care not to overheat and dry out the frittata.
- Serving suggestions: Pair this easy mushroom and spinach frittata with my grandma's legendary sour cream coffee cake, a fruit salad made with this tangy fruit salad dressing, and a round of these quick and tasty peach bellinis for a legendary brunch spread.
More Brunch Recipes
Looking for more easy brunch recipes to feed a crowd? Try any of these keepers!
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Recipe
Mushroom, Spinach and Goat Cheese Frittata
Ingredients
- 8 large eggs
- ¾ cup heavy cream
- 1 ½ tablespoons chopped fresh herbs (I used parsley, rosemary and thyme)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 12 ounces thinly sliced mushrooms (I used cremini and shiitake)
- 2 cups baby spinach, lightly packed
- 1 garlic clove, minced
- ¼ cup grated parmesan cheese
- 4 ounces crumbled goat cheese
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Instructions
- Adjust the baking rack so it's in the middle of the oven and preheat to 325°F.
- Whisk together eggs, cream, herbs, salt and pepper in a large bowl. Set aside.8 large eggs, ¾ cup heavy cream, 1 ½ tablespoons chopped fresh herbs (I used parsley, rosemary and thyme), ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Heat a 10" ovenproof skillet over medium heat. Melt butter in the skillet. Add the mushrooms and cook until softened, about 8 minutes. Stir in spinach and garlic. Cook for about a minute or until the spinach starts to wilt.2 tablespoons butter, 12 ounces thinly sliced mushrooms (I used cremini and shiitake), 2 cups baby spinach, lightly packed, 1 garlic clove,
- Pour egg mixture into the skillet. Sprinkle with parmesan cheese and dot with goat cheese.¼ cup grated parmesan cheese, 4 ounces crumbled goat cheese
- Bake until just set in the center, about 25-30 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving. Can be served warm or at room temperature.
Notes
- Heavy cream - This gives the frittata it's signature custardy texture. You can use half and half in a pinch, but I do not recommend using whole milk (or any low-fat milk) as they do not have enough fat to ensure a creamy texture.
- Herbs - use your favorite herb or any combination you like. I prefer fresh herbs in this recipe but dried can work if that's all you have. Remember to cut the amount by ⅔ if using dried herbs.
-
Mushrooms - I like to use a combination of cremini and shiitake mushrooms for maximum flavor, but you can also use just one variety and it will still be delicious.
- A 10" nonstick, oven-safe skillet gives just the right amount of thickness to this frittata. You can use larger or smaller skillets, but you'll need to adjust the baking time.
- Take the frittata out of the oven when it's barely set in the middle and allow to rest for 10 minutes. The residual heat from the skillet will gently continue cooking the frittata all the way through without drying it out.
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Allow any leftovers to cool completely and refrigerate covered or tightly wrapped for up to 4 days. Reheat gently on the stovetop or in the microwave.
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Nutrition
Nutrition info not guaranteed to be accurate.
- Step 5: Remove and add to serving plate
- Step 6: Assemble and serve!
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