Spinach, Mushroom and Goat Cheese Frittata

by jerseygirl on November 25, 2013 · 8 comments

frittataCan you believe the holiday season starts in just a few days? I have been so caught up in the Thanksgiving feast that my everyday dinner planning has been neglected.

I play this game every night at about 5 pm.  It’s called “Let’s see what mom can defrost, prepare and cook in twenty minutes.” There are rules to this game. The meal has to be healthy, only available pantry items can be used, and sometimes it has to be a handheld item that can be eaten while riding to soccer practice. No strange veggies allowed.

Obviously this isn’t always easy to do especially with a somewhat picky eleven year old boy . He ends up with foods like chicken cutlet sandwiches, grilled cheese and quesadillas. But food is not a priority of his. It is more important for him to get to soccer practice on time than on what he is eating for dinner. So there are some nights where a peanut butter sandwich is on the menu with some fruit. But there are others in the household that do have to eat too. And a peanut butter sandwich is just not acceptable.

One option for a quick easy meal is a frittata. I love eggs for dinner. My husband just started eating eggs a few years ago and I am thankful for that. What’s a more balanced meal than some eggs with spinach, mushrooms and cheese? I served this with turkey bacon to keep my non vegetarian hubby happy.

This is such a great choice for breakfast, lunch or dinner. I can quickly prepare this frittata then go back to my holiday meal planning.

pan frittata

Spinach, Mushroom and Goat Cheese Frittata
Recipe type: breakfast/ lunch/ dinner
Cuisine: American / Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 4
This frittata is the perfect light meal.
  • 2 TBS olive oil, divided
  • 8 ounces sliced mushrooms
  • 6 ounces baby spinach, chopped
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 6 eggs, beaten
  • 2 TBS water
  • 4 ounces crumbled goat cheese
  1. Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil over medium-high heat in a nonstick 10 inch oven proof skillet and add the mushrooms. Cook, stirring often, until they begin to wilt about 3 to 5 minutes. Add salt, pepper and the garlic powder. Add the spinach and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from heat.
  2. Beat the eggs in a large bowl, add water and the mushroom spinach mixture. Mix in the goat cheese.
  3. Heat the remaining olive oil over medium-high heat in the skillet. Pour the egg mixture into the pan and cook, scraping the sides with a rubber spatula. Once the eggs have started to cook, turn the heat down to low and cook for about five minutes or until eggs are starting to set.
  4. Transfer skillet to oven for 8 to 10 minutes, until frittata is golden and puffy
  5. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold. Season with more salt and pepper to taste if desired.



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{ 8 comments… read them below or add one }

patsy November 25, 2013 at 11:07 pm

I love making frittatas for dinner! It’s one of those dishes that is easy to vary based on what veggies and meats you have on hand. And, it reheats well for breakfast or lunch the next day!


Sues November 25, 2013 at 11:55 pm

I play that game sometimes and I don’t have kids! This dinner looks perfect!


Danielle November 26, 2013 at 8:45 am

This looks incredible – I can’t imagine the stress of having to meal plan an entire family. I get overwhelmed near the holidays with just John and I. This frittata is definitely going on the meal plan 🙂


Pam November 26, 2013 at 12:31 pm

I love frittatas – for breakfast, lunch, or dinner. This looks tasty, filling, and so comforting.


Bianca @ Confessions of a Chocoholic November 26, 2013 at 4:06 pm

I love eggs for dinner, too. And anything with goat cheese! This sounds delicious.


john November 26, 2013 at 6:54 pm

Peanut butter sandwich or fritatta? I chose Fritatta. This was very tasty!


Liz November 26, 2013 at 10:38 pm

I would be happy to eat your frittata for breakfast, lunch AND dinner! It sounds amazing!


Pamela @ Brooklyn Farm Girl December 1, 2013 at 2:44 pm

I can’t say no to a yummy mushroom frittata! Looks delicious!


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