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Mushroom, Spinach and Goat Cheese Fritatta

January 19, 2008

You can adapt this recipe to use any combination of vegetables, greens, and cheese you like. It makes a wonderful breakfast, brunch, lunch or dinner dish — served hot or at room temperature.

Mushroom, Spinach and Goat Cheese Fritatta


1 cup mushrooms, sliced thickly
about 3 cups (packed) spinach leaves, washed and drained
1 tbsp extra-virgin olive oil
1 shallot, thinly sliced (you could sub. 2 tbsp chopped onion)
salt and pepper, to taste

8 eggs
2 tbsp chopped fresh basil salt and pepper, to taste
1/4 to 1/2 cup crumbled goat cheese (or any other cheese you like – use as much as you prefer.)

Equipment: a 10-inch oven-proof skillet


Preheat the oven on broil.

Heat 1 tbsp olive oil in the skillet over medium heat. Add the shallots and mushrooms, and saute until the mushrooms are browning around the edges, about 7 minutes. Add the spinach leaves and saute the mixture until the spinach has wilted, about another 3 minutes. Season with salt and pepper.

Meanwhile, in a bowl, wisk together the 8 eggs, fresh chopped basil, and salt and pepper to taste.

Spread the mushroom/spinach mixture around in the skillet to evenly distribute it. Pour the egg mixture over the veggies, and tilt the skillet (or use a spatula) to create an even layer of eggs. Cook on the stovetop over medium-high heat until the eggs are beginning to set around the edges, about 5 minutes.

After the eggs have begun to set around the edges, sprinkle the goat cheese over the top of the mixture and place the skillet into the oven under the broiler. Broil until the eggs have set in the middle and the cheese is starting to melt and brown, usually about another 5 minutes (keep checking so it doesn’t burn!)

Remove the skillet from the oven (careful, it will be very hot!) and set it on a cooling rack. Using a knife or spatula, cut the fritatta into wedges and serve.

Makes 4 generous servings.

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