mushroom frittata

Mushrooms, goat cheese and kale combine to make a fancy yet approachable breakfast recipe. Great for brunch or meal prep!

Mushroom and Goat Cheese Frittata

olive oil

mushrooms (sliced)

red bell pepper (diced)

unsalted butter

kale leaves (see note

garlic (minced)

salt (divided

eggs

black pepper

2% milk

goat cheese

Preheat the oven to 400 degrees F.

Heat a 12 inch cast iron pan over medium-high heat. Once hot, add two tablespoons olive oil. To the hot oil add sliced mushrooms and diced bell pepper. Saute until lightly browned, about 6-8 minutes.

Add in the butter, kale, garlic and 1/4 salt. Saute until kale is wilted and a little crispy. Olive oil can be used in place of butter if desired, but I find that butter adds a great flavor.

Meanwhile, whisk together eggs, milk, 1/4 teaspoon salt, pepper until thoroughly combined.

Once the kale is ready, turn the heat off and crumble goat cheese evenly across the veggies. Pour the egg mixture over the veggies, tilting the pan as needed to evenly distribute.

Bake uncovered at 400F for 14-16 minutes. You can tell the frittata is done because the edges will be golden and pulling away from the cast iron a bit. It should also puff up a bit (it&#039;s okay if it doesn&#039;t puff up, that just means a hole caused the air to escape). Test for doneness by inserting a toothpick in the center of the frittata. Remove from the oven and enjoy!

Sautéed mushrooms and spinach are mixed with eggs and goat cheese and finished in the oven to make this simple, beginner-friendly vegetarian frittata.

Mushroom Goat Cheese Frittata

almond milk (or any plain, unsweetened milk)

grapeseed oil (or any cooking oil)

onion

mushrooms

garlic, (chopped)

thyme

salt

spinach leaves ((fresh

Fresh herbs, (such as basil and oregano leaves)

Cherry tomatoes, (quartered)

Cracked pepper

Preheat oven to 400 degrees Fahrenheit. Whisk eggs and almond milk together and set aside.

Pour grapeseed oil into a 10 ½-inch oven-safe cast-iron skillet over medium heat. Once the oil is shimmering, stir in onion and cook 4 minutes, or until translucent. Stir in mushrooms, garlic, thyme, and salt, and cook 4 additional minutes, or until mushrooms soften and darken in color. Stir in spinach and cook 3 minutes, or until thawed (if frozen) and wilted.

Reduce the heat to low and pour the egg and milk mixture over the vegetables in the skillet. Stir in crumbled goat cheese, and cook 4 minutes, or until the eggs just begin to set.

Transfer the skillet to the oven and bake 8 minutes or until the center is no longer jiggly. When you insert a knife into the center, you should not see any raw egg.

Once cooked, remove the skillet from the oven and allow the frittata to rest for at least 5 minutes before slicing it into pieces and serving. To remove the frittata from the pan, you can either flip it over onto a dish or use a silicone spatula to transfer. Serve with fresh herbs, cherry tomatoes, and cracked pepper if desired.

Allow the frittata to cool completely for storage. Then, cover and store it in the refrigerator for up to five days.

Earthy mushrooms, goat cheese and fresh herbs pair with eggs in this easy and elegant frittata.

onion, (diced)

oz crimini ((or your favorite mushrooms), sliced)

garlic clove, (minced)

half and half

chives, (minced)

tsp fresh thyme, (minced)

tsp kosher salt

tsp black pepper

oz goat cheese

Preheat the oven to 375 degrees.

Melt the butter in a 10-inch oven proof skillet (preferably cast iron) over medium heat.

Add the onion and saute for 3-5 mins until golden. Add the sliced mushrooms and garlic and continue to saute until mushrooms are golden brown, about 10-12 mins.

Whisk the eggs, half and half, chives, thyme, salt and pepper together in a large bowl.

Scatter the goat cheese over the mushroom mixture and pour the egg mixture over the top.

Stir the mixture in the pan and cook over medium heat until the edges are set but the center is still loose, about 8-10 mins.

Put the pan in the oven and finish cooking for an additional 8-10 mins or until set.

Slice and serve. The frittata can be served warm or at room temperature.

This classic easy Frittata is perfect for brunch days.

Easy Frittata Recipe

heavy cream

c. mozzarella

Kosher salt

red pepper flakes

shallot, minced

garlic,

baby bella mushrooms, sliced

ricotta

c. baby spinach

Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes.&nbsp;

In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.&nbsp;

Pour egg mixture into skillet then dollop with ricotta and transfer skillet to oven.&nbsp;

Bake until eggs are just set, 12 minutes.

I substituted bacon, a bit of sharp cheddar and jack cheese, but otherwise I did a spinach, red onion & garlic sauté ahead for my first ever frittata. I used 10 eggs. Oh! I also used half & half because that’s all we had. It’s in the oven now so I’m hopeful it comes out yummy! Super easy base recipe with helpful tips. *Edit: It ended up taking about 30 minutes to set, but was delicious. I’ll definitely make again!

This first try turned out delicious! I made it with the leftovers from a sausage, peppers, onion, potato bake; and then followed the recipe for the mushrooms, spinach, and egg mixture (with cheddar added). Baked it in a cast iron pan at 375 for 19 minutes.  Yum 😋  We loved it!

Made this this evening...with what I had. So spinach became baby kale and arugala, topping cheese was crumbled feta. No cream, so used my almond milk and added butter with egg mix. All else the same. We loved it...easy and quick, too.

Thanks for the ratio guidance. I rummaged through the refrigerator ... cooked onion and garlic, added some frozen okra and mixed vegetables, added 2 artichoke hearts, cheddar cheese, then egg mixture. It was delicious! Next time, I’ll go shopping and go Greek ... onion, garlic, olives, spinach, and feta cheese.

Delicious and easy to prepare. Love the ingredients in this fritatta however, I did substitute gruyere for mozarella and the dollops of ricotta made for a lovely presentation.  Yummy for everyone.

This was perfect!!!  I used half baby Bella and half button mushrooms because that’s what I had on hand and also probably used more spinach - didn’t measure.  Shallots and garlic are just right.  I will make this again and again!!!

https://streaming.hearstdigitalstudios.com/4a62f9e4-59d9-4b6f-a781-5a9bb554fb39/video_rover_16x9_1080p_hd_1542394013_11733.mp4

This Frittata Is The Easy Breakfast Bake You Should Make Every Weekend

You Need To Make This Frittata For Brunch ASAP

Mushroom and Spinach Frittata

(60 ml) milk

(250 ml) grated cheddar cheese

onion, thinly sliced

oz (115 g) white button mushrooms, sliced

(45 ml) butter

(500 ml) baby spinach

Salt and pepper

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With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square baking dish. Set aside.

In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside.

In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper. Add spinach and continue cooking for about 1 minute, stirring constantly.

Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut frittata into four squares and remove from dish with a spatula. Place on a plate and voila, it is ready to serve warm or cold.

Tres bonne recette. Poireaux en rondelles a la place d oignon et epinards normal

Super recette, le goût est très bien malgré la simplicité. À refaire certainement !

J’adore cette frittata. Je la fais souvent quand je reçois. Je met toujours un papier parchemin dans le fond de mon plat. Ça fonctionne bien pour réduire le gras et rien ne colle. Aussi, j’évite de trop cuire. Faut éviter que le contour brunisse, ça altère le goût.

Est-ce qu’on peut congeler cette recette?

Je n'avais pas de cheddar, j'ai mis un peu de parmesan frais.  J'ai parsemé de quelques olives noires en tranches au moment de mettre au four.  Absolument délicieux et génialement versatile comme recette.  Merci!

https://cdn.jwplayer.com/v2/media/nTQN2bLQ

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Mushroom Goat Cheese Frittata

Mushroom Goat Cheese Frittata

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Mushroom and Spinach Frittata

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Mushroom and Goat Cheese Frittata

Mushroom Goat Cheese Frittata

Mushroom Goat Cheese Frittata

Easy Frittata Recipe

Mushroom and Spinach Frittata

The most viewed mushroom frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine