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Frittata with mushrooms and spinach in white pan.

Mushroom, Spinach and Goat Cheese Frittata

Anna Schaber
This easy Mushroom, Spinach and Goat Cheese Frittata recipe is a family favorite. Ready in less than an hour, this brunch dish rivals any restaurant menu!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 55 minutes
Course Breakfast & Brunch
Cuisine American
Servings 6 servings
Calories 302 kcal

Equipment

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

Ingredient 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.
Tips: 
  • 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. 
  • 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. 
Recipe barely adapted from Kowalski's Markets. 

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Nutrition

Serving: 1sliceCalories: 302kcalCarbohydrates: 4gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 274mgSodium: 439mgPotassium: 362mgFiber: 1gSugar: 2gVitamin A: 2040IUVitamin C: 4mgCalcium: 130mgIron: 2mg

Nutrition info not guaranteed to be accurate.

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