Spinach, Mushroom & Goat Cheese Frittata

Name: Spinach, Mushroom & Goat Cheese Frittata
Total time: 20 min
Yield: 4 people
Ingredients: 8 large Eggs; 5 oz Spinach; 3.5 oz Goat Cheese; 1 cup Canned Mushrooms; 1 medium Red Bell Peppers; 3 stalks Green Onions; 0.25 cup Cooking Cream; 1 tbsp Butter; 2 cloves Garlic; 0.5 tsp Salt; 0.25 tsp Black Pepper

Vegetarian • Keto • Low Carb • Gluten-FreeUnder 30 MinsHigh ProteinBreakfast • Brunch • Lunch

Easy

20min

320kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy and savory egg-based dish packed with sautéed vegetables and creamy goat cheese. Perfect for using up delicate produce.

This Spinach, Mushroom & Goat Cheese Frittata is the ultimate solution for a quick, elegant, and nutritious meal that works for breakfast, lunch, or a light dinner. If you have a fridge full of produce that needs to be used, a frittata is your best friend. The combination of earthy mushrooms and fresh spinach provides a nutrient-dense base, while the tangy pockets of goat cheese add a luxurious creaminess that elevates the dish beyond a simple omelet. By incorporating sweet red bell peppers and sharp green onions, you add layers of texture and flavor that make every bite interesting. This recipe is not only a fantastic way to reduce food waste by utilizing highly perishable greens and soft cheeses, but it is also naturally gluten-free and keto-friendly. Whether served hot out of the skillet or enjoyed cold the next day, this Spinach, Mushroom & Goat Cheese Frittata is a versatile staple for any home cook looking to maximize their kitchen inventory.

Ingredients

8 large Eggs
150 g Spinach
100 g Goat Cheese
200 g Canned Mushrooms
1 medium Red Bell Peppers
3 stalks Green Onions
60 ml Cooking Cream
1 tbsp Butter
2 cloves Garlic
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Preheat your oven broiler (grill setting). Drain and rinse the canned mushrooms thoroughly.
2
In a bowl, whisk together the eggs, cooking cream, salt, and black pepper until frothy. Set aside.
3
Melt the butter in an oven-safe skillet over medium heat. Add the diced red bell peppers and mushrooms. Sauté for 4-5 minutes until the peppers soften.
4
Stir in the minced garlic and chopped green onions (saving some green tops for garnish), cooking for another minute until fragrant.
5
Add the fresh spinach to the skillet and toss gently until it just begins to wilt, about 1-2 minutes.
6
Spread the vegetables evenly across the pan and pour the egg mixture over them. Do not stir; let it cook undisturbed for 2-3 minutes until the edges start to pull away from the pan.
7
Crumble the goat cheese evenly over the top of the eggs.
8
Transfer the skillet to the oven and broil for 3-5 minutes, or until the eggs are fully set and the top is slightly golden. (Keep a close eye on it to prevent burning).
9
Garnish with the remaining green onions before slicing and serving.

Chef's Tips

•If you don't have an oven-safe skillet, you can cook the frittata entirely on the stovetop by covering it with a lid and reducing the heat to low.
•Feel free to add other leftover veggies like zucchini or corn to bulk it up further.
•Ensure you drain the canned mushrooms well so they don't make the eggs watery.

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