Frittatas are one of my favorite dishes to make. They can be served for breakfast, lunch or dinner. They are versatile and adaptable. AND, they are one pot meals.
This frittata was filled with lots of great vegetables including spinach, onions and mushrooms, and I used a garlic and herb goat cheese to add a creamy texture and a little extra flavor.
1 tbsp. extra virgin olive oil
1/2 medium onion, thinly sliced
1 cup mushrooms, thickly sliced and then halved
5 oz. baby spinach
10 eggs, beaten
4 oz. goat cheese
Preheat the oven to 400 degrees.
Spray a large skillet lightly with non-stick cooking spray. Make sure you spray the sides as well. This will help you remove the frittata from the pan once it's fully cooked.
Heat the skillet to medium-high heat and add the oil. Once the oil is hot, add the onion and mushrooms. Salt and pepper to taste. After 3-4 minutes, add the spinach, and salt lightly again. Cook until the spinach is completely wilted. If there is a little bit of liquid in the pan, leave it there. No need to drain it...it's normal and will help add flavor to the eggs.
Once the veggies are cooked, pour the eggs evenly overtop. Add the goat cheese on top, broken into small pieces. Allow the eggs to cook for 4-5 minutes. Use a spatula to continually separate the eggs from the side. Once the sides are set, you are ready to put the frittata in the oven.
Cook the frittata in the oven for 10-12 minutes.
Once the frittata is fully cooked, use a spatula to loosen the cooked eggs from the sides and bottom of the pan. Move the frittata from the pan to a cutting board. Cut into slices like a pizza, and serve. This frittata goes great with a small side salad or just some yummy, crusty bread.
Recipe adapted from Real Simple