Spinach, Mushroom & Goat Cheese Frittata

When I am hosting a brunch, I want to make delicious food that does not require me to spend the entire meal in the kitchen.  I, like most people, love socializing with my friends.  So, when they come for a weekend meal, I do my best to cook wisely.  And since it is a brunch, I have to make eggs.  An Italian frittata is perfect for such occasions.  You may use many kinds of herbs, vegetables, meat, and cheeses.  I like my frittatas filled vegetables, herbs, and a cheese or two.

SPINACH, MUSHROOM, AND GOAT CHEESE FRITTATA

Serves 8 people

12 large organic Eggs
1/4 cup organic Cream
4 tablespoons organic unsalted Butter2 tablespoons Salt
1 tablespoon black Pepper – freshly ground
2 Shallots
12 cremini Mushrooms
2 cups baby Spinach
1/2 cup Peas
1 Zucchini
4 Thyme sprigs
1/4 cup Italian Parsley – finely chopped
8 ounces Goat cheese – room temperature
1 cup grated Asiago cheese

Start by finely chopping the shallots, thyme, and parsley, then slice the mushrooms and zucchini.  In a sauté pan, melt 2 tablespoons of butter over medium heat, then add the mushrooms,  shallots, thyme, half the parsley, 2 teaspoons of salt, and 1 teaspoon of pepper.  When they become translucent and a bit caramelized, take off the heat and place in a bowl to cool down to room temperature.  In the same sauté pan, melt 1 tablespoon of butter, and sauté the zucchini.  Salt and pepper them, as you want to season every layer.  When you are done sautéing the zucchini, place on a paper towel to remove all the excess moisture, as they cool to room temperature.

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, crack 12 large eggs, add the cream, 1 tablespoon or salt, 1 teaspoon of pepper, and whisk lightly.  Add the Asiago cheese to the egg mixture.  Now that you are ready to make the frittata, melt the remainder of the butter in a non-stick skillet over medium heat.  Though I am an advocate for stainless steel cookware, when it comes to cooking eggs and pancakes, I will always recommend you use a non-stick pan.  Add the sautéed room temperature mushrooms, shallots, and peas.  If you are using frozen peas, as I did, make sure they are defrosted and at room temperature before adding them to egg mixture.  When the butter is fully melted, add the spinach to the pan, and IMMEDIATELY add the egg mixture to the spinach.  You do not want the spinach to cook, as it will yield a copious amount of liquid, leaving your frittata in horrible shape.  Use a wooden or silicone spatula to very gently stir the mixture.

Now, add small dollops of goat cheese sporadically all over the frittata, then layer the zucchini all around it.  Remove the pan from the stove, and put it straight in the 350 degree oven.  Let the frittata cook for about 20-30 minutes, depending on the oven and the thickness of the frittata.  Do not over bake; it should be set like a custard.  Once it’s done, remove it from the over, and slide onto a serving plate.  Sprinkle the rest of the parsley all over it for garnish.  Buon Appetito!


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