Spinach Mushroom Goats Cheese Frittata

Spinach mushroom frittata in a skillet garnished with fresh arugula.

Spinach Mushroom Goats Cheese Frittata

Simple to make, this delicious spinach mushroom and goats cheese frittata is perfect for a healthy and easy weeknight dinner, or serve up for a weekend brunch. Made with fresh vegetables, this high protein and low carb recipe is perfect for the whole family.

Course brunch, Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 307kcal

Author Slow The Cook Down

Equipment

8 inch oven proof skillet

Ingredients

6 eggs
¾ cup half and half (single cream) (175ml)
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon salted butter (optional)
1 tablespoon oil
8 ounces white mushrooms, sliced (227g)
1 garlic clove, minced
5 ounces baby spinach (150g)
1 small log goats cheese (4oz / 113g)
arugula (rocket) for topping and serving

Instructions

Preheat the oven to 360F / 180c.
Add the eggs, half and half, oregano, salt and pepper to a jug. Whisk well til combined.
Heat the oil and butter in a skillet on a medium high heat. Once the butter has melted add the mushrooms and garlic.
Cook the mushrooms, stirring occasionally til they have browned and released their water.
Add in the spinach and stir into the mushrooms to wilt it. Cook the spinach and mushrooms til there is no liquid in the skillet.
Pour in the egg mix and top with pieces of the goats cheese.
Bake in the oven for around 15 to 20 minutes til the egg has set.
You can place under the broiler for a couple of minutes to brown the cheese if you like.
Let cool for 5 minutes before slicing and serving.

Notes

When cooking the mushrooms and spinach, make sure that they are not too wet before adding the egg mixture. Cook as much water off as you can.
This recipe is made in an 8 inch oven proof skillet. You can use a smaller or larger one, your frittata will just be a little thicker or thinner.
Make sure that your skillet is oven safe!

Nutrition