There’s a few key components to a really great brunch: something sweet, like waffles or a pastry, mimosas (served in a mason jar, like duh) and something really savory, comforting, and filling. I whipped up this easy frittata for that last component of a wonderful Mother’s Day brunch this weekend. We paired this frittata with Belgian waffles, the best breakfast potatoes ever, bacon, sausage, and of course – (mason jar-less) mimosas.
Here’s the all-star cast of this dish:
You’ll also need a cast iron or other oven-safe skillet. This dish starts on the stovetop and finishes up in the oven at 350 degrees to set. To get started, heat up some olive oil over medium high heat in your skillet and drop in your garlic and onions. Let that sizzle for few minutes, then cover for a few more. This will help your onions get nice and soft. Then, add in your mushrooms, stirring frequently. Let these cook for a few minutes, and add the spinach.
Once your dish looks like this, throw your vegetables in a bowl and set aside for a minute. Lower the heat to medium. Add a tablespoon or two of olive oil to your skillet, and swirl it around to make sure the bottom and sides of your dish are coated. Don’t skimp! If you want to cut calories and skip the oil, then you may pay the price with a crumbly and ugly frittata that’s stuck to your pan. We don’t want that.
Return your vegetables to the pan, then add in your eggs and give the pan a little shake to make sure your eggs get evenly distributed. Crumble in your goat cheese, then grate some parm on top. Add reasonable amounts of salt and pepper, keeping in mind the saltiness of the cheese.
Pop your frittata into the oven for 15-20 minutes, or until the center is set. It’s smart to keep a close eye on this one – no one likes a browned frittata. Or maybe some people do, the same ones who like chewy bacon (#teamcrispy).
To remove your frittata from the pan, run a butter knife around the edge and slide it out. You can try inverting it onto a plate if sliding isn’t cutting it. Then, cut into wedges with a sharp knife and serve. If you want to take pictures, try adding green things for distraction. This isn’t the most photogenic dish, but it sure is delicious.
Enjoy!
Spinach, Mushroom, and Goat Cheese Frittata
Serves 4.
6 whole eggs, whisked
1 tablespoon minced garlic
1/2 medium white onion, thinly sliced
4-5 button mushrooms, sliced
Handful baby spinach, roughly chopped
4 ounces goat cheese
2 tablespoons grated parmesan cheese
Salt and pepper to taste
Olive oil for sauteeing, and coating the skillet
1. Preheat your oven to 350 degrees
2. Heat a cast iron or oven-safe skillet over medium high heat, and drizzle in a tablespoon of olive oil.
3. Add garlic and sliced onions to the skillet, and stir frequently. Cover the skillet for a few minutes to allow the onions to soften and caramelize.
4. Add in mushrooms, and cook until everything is turning golden brown. Add in your spinach, and cook for a minute until the spinach starts to wilt. Transfer the vegetables to a bowl.
5. Lower your heat to medium. Add enough olive oil to your skillet to coat the bottom and sides, then swirl the skillet around to ensure it’s evenly coated. This will help keep your frittata from sticking to your pan – so don’t forget this step!
6. Return your vegetables to the pan, then add in your whisked eggs.
7. Crumble your goat cheese into your frittata, keeping it over medium heat for a few minutes so the bottom begins to set.
8. Grate your parm on top, then add some salt and pepper. Pop into the oven for 15-20 minutes or until completely set.
9. Run a knife around the edge of your frittata, then slide out onto a plate, and slice. Enjoy!
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