Zutaten für Mushroom Spinach Goat Cheese Frittata
- Salt
- 5 oz fresh spinach, roughly chopped
- Ice
- Corn Oil
- White Onion
- Salt And Pepper
- Portabella Mushrooms
- Olive Oil
- Unsalted Butter
- Eggs
- 4 oz goat cheese, crumbled
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Zubereitung von Mushroom Spinach Goat Cheese Frittata
- Preheat oven to 375°F (190°C).
- Sauté mushrooms in olive oil until softened. Season with salt and pepper.
- In a large bowl, whisk together eggs, milk, and half of the goat cheese. Season with salt, pepper, and nutmeg.
- Add sautéed mushrooms and spinach to the egg mixture. Stir gently to combine.
- Pour the egg mixture into a greased 9-inch oven-safe skillet or pie dish.
- Sprinkle the remaining goat cheese over the top.
- Bake for 25-30 minutes, or until the frittata is set and lightly golden brown.
- Let cool slightly before slicing and serving. Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
43g
Fat
51g
Carbs
14g
