vegetarian 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!

This egg white frittata is loaded with the great flavors of green chiles, scallions, cheese, and spinach. It's a healthy vegetarian start to your day and it's packed with protein!

Egg White Frittata with Green Chiles and Spinach - Healthy & Vegetarian

green onions (4-5 green onions)

(4.5 ounces) mild green chiles

spinach

salt and pepper

liquid egg whites

cheddar cheese

cottage cheese

Preheat oven to 325ºF.

In an oven-safe skillet, heat butter medium heat....

In an oven-safe skillet, heat butter medium heat. Add green onions, green chiles, and saute until green onions are softened (1-2 minute). Add spinach and stir and continue to cook until wilted, about 3-4 minutes. If you have a cover, you can cover for 1-2 minutes to speed the process of wilting the spinach. Add salt and pepper to taste, keeping in mind that the cheese will add saltiness.

Pour in egg whites, cheddar cheese, and cottage...

Pour in egg whites, cheddar cheese, and cottage cheese, stirring to combine. (You can whisk these together in a bowl first, but I’m in the less-dishes-is-better camp. If you're not using all egg whites, you'll have to get out that bowl and whisk.)

Move to preheated oven and bake for 35-40...

Move to preheated oven and bake for 35-40 minutes or until eggs are set. Cool slightly before slicing into wedges and serving.

May be served hot, room temperature, or even...

May be served hot, room temperature, or even cold.

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.

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

This frittata with leeks and herbs calls for eggs, leeks, fresh herbs, butter, and Parmesan, though you can substitute almost any vegetable for the leeks in this simple vegetarian meal.

Frittata with Leeks and Herbs

Salt and pepper

flat-leaf parsley, basil, and mint leaves

Parmesan cheese

Soften

Melt the butter in an ovenproof 10-inch skillet over medium heat. Add the leeks, season with salt and pepper, and cook, stirring, until softened, about 15 minutes. You may need to reduce the heat to keep the leeks from browning too much.

Whisk

In a bowl, whisk the eggs just until well blended. Whisk in the herbs and the Parmesan and season with salt and pepper. Pour the eggs into the skillet and stir to distribute the leeks evenly. Reduce the heat to low. Cook, using a spatula to lift the edges of the egg to allow the uncooked egg to flow underneath, until the edges and bottom of the frittata are set but the center is still moist, 13 to 15 minutes.

Broil

Preheat the broiler and adjust the oven rack about 6 inches from the heat source. Slide the skillet under the broiler. Broil the frittata until the top is lightly colored and the center is firm, about 1 minute. Using a wide spatula, carefully shimmy the frittata onto a cutting board. Cut it into wedges and serve it at once. Originally published March 26, 2012.

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Mushroom and Goat Cheese Frittata

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Top 5 vegetarian frittata recipes from across the web

The most viewed vegetarian frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom and Goat Cheese Frittata

Egg White Frittata with Green Chile...

Mushroom Goat Cheese Frittata

Easy Frittata Recipe

Frittata with Leeks and Herbs

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