The Professor and I normally travel over the New Year, but with the impending nuptials we decided to stay close to home. We hosted a small group of friends at our house upstate. After a late night of eating, laughing, and playing parlor games I wanted to make something super simple for brunch the following day. So I looked in the fridge, saw some eggs, spinach, mushrooms, and goat cheese from the night before and a I knew what I was going to make. This took minutes to prep and was a HUGE hit!
Mushroom, Spinach, and Goat Cheese Fritatta
Ingredients
8 Eggs
1/4 Cup Milk
1 Cup of Baby Spinach
1 Cup of Mushrooms (sliced)
1 Yellow Onion
1 Shallot
2 Tbsp Olive Oil
2-3 oz of Goat Cheese (depends on how cheesy you want it!)
Salt and Pepper to Taste
Directions
Preheat oven to 350. Pour olive oil into a cast iron skillet over medium high heat. When the oil is warm pour in the onions and sautee until the become clear - about 4-5 minutes. Add the finely chopped shallot and the sliced mushrooms add some salt and pepper and cook until the mushrooms are cooked through - another 5 minutes. Crack all of the eggs into a large bowl. Add the milk and a bit of salt and pepper. Using a whisk vigorously beat the eggs so that they get light and fluffy. Add the spinach and the onion and mushrooms and continue to whisk. When it looks fluffy again pour the mixture into the cat iron skillet. Crumble the goat cheese over the egg and place in the oven for 20 minutes. Then turn the broiler on high for 3-5 minutes watching carefully that the frittata doesn't burn.
Serve warm!
Mushroom, Spinach, and Goat Cheese Fritatta
Ingredients
8 Eggs
1/4 Cup Milk
1 Cup of Baby Spinach
1 Cup of Mushrooms (sliced)
1 Yellow Onion
1 Shallot
2 Tbsp Olive Oil
2-3 oz of Goat Cheese (depends on how cheesy you want it!)
Salt and Pepper to Taste
Directions
Preheat oven to 350. Pour olive oil into a cast iron skillet over medium high heat. When the oil is warm pour in the onions and sautee until the become clear - about 4-5 minutes. Add the finely chopped shallot and the sliced mushrooms add some salt and pepper and cook until the mushrooms are cooked through - another 5 minutes. Crack all of the eggs into a large bowl. Add the milk and a bit of salt and pepper. Using a whisk vigorously beat the eggs so that they get light and fluffy. Add the spinach and the onion and mushrooms and continue to whisk. When it looks fluffy again pour the mixture into the cat iron skillet. Crumble the goat cheese over the egg and place in the oven for 20 minutes. Then turn the broiler on high for 3-5 minutes watching carefully that the frittata doesn't burn.
Serve warm!
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