Mushroom Spinach Goat Cheese Frittata

Total Time
50mins
Prep 15 mins
Cook 35 mins

Adapted from Thalia's Restaurant in New York City, via Rachael Ray's $40 a Day. Wow, this is good!

Ingredients Nutrition

Directions

  1. In a large pot bring 3 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
  2. In a large saucepan, heat oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until it's golden brown. Remove from heat and set aside.
  3. Remove stems and black gills from the mushrooms. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
  4. Turn up the oven temperature to 400*F.
  5. In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes.
  6. Repeat with another teaspoons of butter and the other half of the spinach, mushrooms, eggs and another 1/8 cup goat cheese to make a second frittata(seasoning with salt and pepper) and serve. Enjoy!
Most Helpful

4 5

This was excellent. I sauteed my onions and mushrooms together then added the spinach and cooked that for a few minutes then added in the eggs. I made the two batches together in one pan. This would serve 6 in my family. I think next time I'll add some additional seasonings as others have done. Thanks Made for Holiday tag game

5 5

Cleaning out the fridge and this fit the bill. I used regular button mushrooms instead of portabella. Garlic and herb goat cheese (more than 1/4 cup) and some sun-dried tomatoes, only one bag of spinach. Sauteed the spinach with the mushrooms and onions in olive oil. Very nice flavors. I would definitely make this one again. Loving these frittata recipes on the tour. Thanks for sharing. Made for ZWT4.

5 5

I made this today to take to work for dinner -- loved it! For all the eggs in it, it was far less eggy than I was expecting, but full of spinach (which I was perfectly happy with). I wasn't sure what a bunch of spinach was, so I just used about 5 handfulls of washed baby spinach leaves. I'll have to try this with some tomato in it next time, just because I love tomato and spinach together. My only issue was that the recipe is a teensy bit disjointed in the directions -- in hindsight, I would have dealt with the mushrooms first since they take the longest. While the mushrooms cook, the spinach and onion could be cooked. I didn't have a smaller oven-proof skillet, so I just used the skillet with the onions in it and made one big frittata instead of two smaller ones (which I put in the oven for the full 7 minutes). I'll definitely be making this one again. Thanks for posting! Made for ZWT4