Spinach and Mushroom Frittata with Goat Cheese

The Single Serve Series features recipes for one with leftovers or enough for 2!

I enjoy making quiche for brunch with friends (my favourite being heirloom tomato and goat cheese) but since I’m trying to choose healthier meals, I decided to try making a frittata. This is first type I’ve made but not the first time I’ve made it. For this recipe, I used an 8 inch skillet since this is a personal size recipe.

2 tbsp olive oil

1/2 shallot minced

1 small glove of garlic minced

1 cup of sliced mushrooms

6 eggs

1/2 cup of milk

Salt and Pepper

2 cups of fresh spinach, stems removed and chopped

3 – 4 ounces of goat cheese (feta works too)

Heat oven to 350 F. Place on oven safe pan on the stove and turn burner on to a low/medium heat (about 4). Add 2 olive oil and let pan heat up. Add garlic and onion to pan and cook 2 to 3 minutes.

While the onion and garlic and cooking, whisk together eggs and milk in a bowl with a few turns each (or a healthy pinch) of salt and pepper then set aside.

Add mushrooms to the pan and saute for a few minutes (there should be no liquid left in the pan). Add spinach and saute until wilted.

Remove pan from heat. Pour egg and milk mixture into pan. Add dollops of cheese to the mixture. Carefully place pan in the heated oven. Bake about 20 to 25 minutes or until egg is set. Remove from the oven. Cut and serve.

You can be refrigerate the frittata for up to 2 days.

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