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Nutrition Facts
Serving Size 1 (1267g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 cup goat cheese
Calories 631
Calories from Fat 311		(49%)
Amount Per Serving		%DV
	Total Fat 34.6g	53%
	Saturated Fat 10.2g	51%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 856mg		285%
Sodium 2576mg		107%
Potassium 4992mg		142%
Total Carbohydrate 42.8g		14%
	Dietary Fiber 18.6g	74%
	Sugars 10.8g
Protein 49.6g		99%
detailed view... how is this calculated?

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Mushroom Spinach Goat Cheese Frittata

Recipe #149101 | 50 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Dec 22, 2005

Adapted from Thalia's Restaurant in New York City, via Rachael Ray's $40 a Day. Wow, this is good!

SERVES 2 (change servings and units)

Ingredients

1/2 tablespoon salt
4 bunches spinach, washed
1 cup ice
1/2 tablespoon corn oil
1 cup small white onion, diced
salt and pepper
4 large portabella mushrooms
1 tablespoon olive oil
2 teaspoons unsalted butter
8 eggs, slightly beaten
1/4 cup crumbled goat cheese

Directions

1
In a large pot bring 3 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
2
In a large saucepan, heat oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until it's golden brown. Remove from heat and set aside.
3
Remove stems and black gills from the mushrooms. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
4
Turn up the oven temperature to 400*F.
5
In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes.
6
Repeat with another teaspoons of butter and the other half of the spinach, mushrooms, eggs and another 1/8 cup goat cheese to make a second frittata(seasoning with salt and pepper) and serve. Enjoy!

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Featured Reviews for This Recipe

From: Muffin Goddess

On Jun 20, 2008

I made this today to take to work for dinner — loved it! For all the eggs in it, it was far less eggy than I was expecting, but full of spinach (which I was perfectly happy with). I wasn't sure what a bunch of spinach was, so I just used about 5 handfulls of washed baby spinach leaves. I'll have to try this with some tomato in it next time, just because I love tomato and spinach together. My only issue was that the recipe is a teensy bit disjointed in the directions — in hindsight, I would have dealt with the mushrooms first since they take the longest. While the mushrooms cook, the spinach and onion could be cooked. I didn't have a smaller oven-proof skillet, so I just used the skillet with the onions in it and made one big frittata instead of two smaller ones (which I put in the oven for the full 7 minutes). I'll definitely be making this one again. Thanks for posting! Made for ZWT4

1 person found this review helpful

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From: sassafrasnanc

On Jun 15, 2008

Delicious! My neighbor came over and gobbled up almost the whole thing before I could get a piece. I added basil and sundried tomatoes and a few button mushrooms that needed to be cooked. Used olive oil instead of corn oil. I also used a basil and sundried tomato goat cheese that had a wonderful flavor and sprinkled a tad of grated mozzarella on top just because I had it on hand. Also, I only had a bag of cleaned spinach so I did not use 4 bunches. ZWT4

1 person found this review helpful

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From: ~Nimz~

On Apr 26, 2009

This was excellent. I sauteed my onions and mushrooms together then added the spinach and cooked that for a few minutes then added in the eggs. I made the two batches together in one pan. This would serve 6 in my family. I think next time I'll add some additional seasonings as others have done. Thanks Made for Holiday tag game

1 person found this review helpful

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From: Kitchen Witch Steph

On Jul 8, 2008

Cleaning out the fridge and this fit the bill. I used regular button mushrooms instead of portabella. Garlic and herb goat cheese (more than 1/4 cup) and some sun-dried tomatoes, only one bag of spinach. Sauteed the spinach with the mushrooms and onions in olive oil. Very nice flavors. I would definitely make this one again. Loving these frittata recipes on the tour. Thanks for sharing. Made for ZWT4.

1 person found this review helpful

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Read all 6 reviews