Spinach, Mushroom & Goat Cheese Frittata

Fresh vegetables, goat cheese, and protein-rich eggs come together in this simple frittata that proves wholesome meals don't require a long ingredient list. Made with a handful of fresh ingredients, it's an easy and satisfying option for breakfast, brunch, lunch, or dinner. 

INGREDIENTS 

2 tablespoons olive oil 

8 ounces cremini mushrooms 

2 teaspoons garlic, minced 

2 cups spinach, chopped 

10 eggs 

2 tablespoons chives, chopped 

1 teaspoon fresh thyme, chopped 

1 teaspoon salt 

1/2 teaspoon black pepper 

3 ounces goat cheese 

DIRECTIONS   

1. Preheat oven to 375 F.  

2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.  

3. Add the mushrooms and cook for 5–7 minutes, until they release their moisture and begin to brown.  

4. Stir in the garlic and cook for 30 seconds.  

5. Add the spinach and cook just until wilted, about 1 minute.  

6. In a large bowl, whisk together: eggs, chives, thyme, salt, and pepper.  

7. Pour the egg mixture evenly over the vegetables.  

8. Sprinkle the crumbled goat cheese evenly across the top.  

9. Transfer the skillet to the oven.  

10. Bake for 12–15 minutes, or until the eggs are set and the center no longer jiggles.  

11. Allow the frittata to rest for 5 minutes before slicing into 6 wedges.