This Spinach, Mushroom, and Goat Cheese Slab Frittata is perfect for this time of the year. It’s warm, tasty and it’s definitely a good recipe to satisfy your comfort-food cravings.
Hello Friends! I hope you are doing well and are excited for the Holidays.
Today I’m sharing with you my favourite recipe from the new cookbook Smitten Kitchen Every Day (affiliate link) by Deb Perelman. I was so excited when I received her cookbook because I’m a huge fan of her blog Smitten Kitchen and her recipes. This cookbook is loaded with recipes that are super easy to make, but yet very delicious. You’ll find recipes that are great for having friends or family over for dinner or just quick and insanely good recipes for a busy weeknight dinner.
There are more than one hundred brand new recipes and some few popular recipes from her blog Smitten Kitchen. The recipes are not overly complicated and will take about 30-40 minutes to make most of them. Also, all the ingredients are very easy to find at your local store. I’m sure this book will inspire you every time you open it just like it did for me.
When I saw this Spinach, Mushroom, and Goat Cheese Slab Frittata I thought it was a perfect recipe to share with my readers. It’s filled with lots of good-ingredients-for-you such as mushroom, goat cheese, eggs and spinach. I love the addition of spinach because it’s packed with fiber and vitamins too. Now that it’s winter, it is also a good way to eat more greens, right?
You can make it in a skillet just like I made or in a square casserole too. This Spinach, Mushroom, and Goat Cheese Slab Frittata is perfect for this time of the year. It’s warm, rich, delicious and filling. It’s definitely a good recipe to satisfy your comfort-food cravings. It would go really well with roasted sweet potato, a toast or a green salad. I also think that Frittatas are great for brunch, so you can make it for Christmas morning or for a quick lunch or dinner too. This recipe is also gluten-free like my Goat Cheese Chicken Stuffed Sweet Potato and low-carb like my Chicken and Mushroom Recipe.
I just wanted to take a moment to wish you all a very merry Christmas. We are thrilled to be celebrating Christmas in Brazil with my family after 3 years without spending the Holiday with them. For this reason, I will be taking some time off to relax and enjoy the festivities here with my family. But I’ll be back in January with some exciting new content for 2018.
I’d love to THANK YOU from the bottom of my heart for this amazing year together. You are the reason why I do what I love for work. Without you I wouldn’t be able to have this blog. Thank you for all sharing my recipes with your friends and family, for your lovely feedback, emails with recipe suggestions, likes, comments on the blog and all over social media.
I wish you and your family a Holiday filled with love, peace, health and delicious food too! If you want to try another easy breakfast recipe, try my Healthy Breakfast Meal Prep Bowls and Easy Vegetable Frittata.
Got extra spinach? Try my Spinach Sweet Potato Soup!
- Butter softened, for baking dish
- 5 ounces (225 grams) baby spinach
- 1 tablespoon (15 ml) olive oil
- 1/2 pound (225 grams) breakfast sausage, removed from casings (optional)
- 1 small yellow onion finely chopped 2 garlic cloves, minced
- 1/2 pound (225 grams) white or cremini mushrooms, thinly sliced
- 1/3 cup (80 ml) heavy cream
- 1 teaspoon kosher or coarse sea salt plus more to taste
- Freshly ground black pepper Pinch of nutmeg optional
- 4 scallions thinly sliced
- One 4-ounce (115 gram) log goat cheese, crumbled
- 12 large eggs
- Heat the oven to 350 degrees, and butter a 9-by-13-inch baking dish.
Prepare the vegetables
- If you’ve just washed your spinach, no need to dry it before wilting it in the pan. If it’s already dry, bring 1/2 inch water to a boil in a very large heavy skillet, then add the spinach and cook, turning with tongs, until wilted, for about 1 minute, then cook, covered, over moderately high heat, until the spinach is tender, 1 to 2 minutes more. Drain in a colander, and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop it. You will have about 1/2 cup fairly tightly packed cooked spinach.
- Wipe the skillet dry, turn the heat to medium-high, then add olive oil to the skillet. Once the oil is hot, add the sausage (if using) and cook until browned breaking it up with a spatula, for about 5 minutes. Remove with a slot- ted spoon, and discard all but 1 tablespoon of drippings. Stir the onion and garlic into skillet. Cook over medium- low heat until the onion is tender, about 5 minutes. Add the mushrooms, increase heat to medium-high, and cook, stirring, until the mushrooms have softened and exuded liquid, and that liquid has cooked off, about 5 minutes. Stir in the cream, salt, pepper, nutmeg (if using), chopped spinach, and reserved sausage (if using) and bring to a simmer. Remove the skillet from heat and let cool slightly.
Bake the Frittata
- In a large bowl, whisk together the eggs, salt, and pepper. Stir in the vegetable mixture, scallions, and goat cheese. Pour into the prepared dish, and bake until golden and set, about 30 minutes.
- Cool on a rack for 5 minutes before serving in squares.
- Make sure not to over bake the frittata as the egg will become rubbery in texture.
- Don't have sausage? You can use ground meat instead.
- If you do not have a baking dish, transfer the mixture to a cast-iron skillet instead and bake the frittata in that.
- To store: Store leftover frittata in an airtight glass container for up to 3 days in the fridge. You can also use a silicone or Ziploc bag to store them.
- To reheat: Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depending on the microwave) if they were in the freezer.
- To freeze: Transfer the frittata to a freezer-safe bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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