Spinach, Shiitake Mushroom, and Goat Cheese Frittata
This baked egg dish is seriously one of the easiest and most satisfying quick meals. Eggs, milk, cheese, and vegetables are quickly sauteed up and then thrown into a hot oven to bake. Thirty minutes later you have a crispy, yet custardy, egg dish that's not only healthy, but also very tasty. Serve alongside a fresh salad, and maybe a loaf of crusty bread.
Servings: 6
Ingredients
- 8 eggs
- 1/4 cup low-fat milk
- 2 tablespoons butter
- 2 cups baby spinach washed & dried
- 4 ounces shiitake mushrooms washed & roughly chopped
- 4 ounces soft goat cheese
- salt & pepper
Instructions
- Preheat your oven to 350F.
- In a large mixing bowl, whisk together the eggs, milk, and a pinch of salt & pepper. Set aside.
- In a large skillet, melt the butter over medium high heat. Once foamy, add the mushrooms. Again, a pinch of salt & pepper.
- Cook until the mushrooms have shrunk and have added some color, about 7-10 minutes.
- Next, add the spinach and cook while stirring occasionally until just wilted.
- Add the egg & milk mix to the pan. Stir occasionally, scraping the bottom with a rubber spatula, and cook the eggs until they reach a soft curd. The eggs should still be runny.
- Take off the heat and add the goat cheese in small chunks around the pan.
- If using an oven safe skillet, you can place directly into a hot oven. I prefer to transfer my egg mix to a buttered casserole dish.
- Bake for 25-30 minutes, or until firm & bubbly.
- Serve immediately.