SERVES 4 FACEBOOKPINTERESTTWITTEREMAILPRINT
❥ INGREDIENTS
2 tbsp. olive oil
12 oz. mixed shiitake, chanterelle and oyster mushrooms, cleaned, stemmed and thinly sliced
1 cup stemmed, torn baby spinach
1 clove garlic, finely minced
- kosher salt and coarsely ground black pepper, to taste
8 eggs
¾ cup heavy cream
1 tsp. finely chopped fresh Italian parsley
1 tsp. finely chopped fresh rosemary leaves
½ tsp. finely chopped fresh thyme leaves
4 oz. crumbled soft fresh goat cheese
¼ cup Kowalski's Parmesan Cheese, freshly grated
❥ DIRECTIONS
In a 10" nonstick oven-safe skillet, heat olive oil over medium-high heat; sauté mushrooms until browned and liquid is cooked away (about 10 min.). Add spinach and garlic; sauté 1-2 min. until spinach is wilted and garlic is fragrant. Season vegetables with salt and pepper to taste. In a medium mixing bowl, whisk eggs with cream, parsley, rosemary and thyme; season with roughly 1/2 tsp. salt and 1/4 tsp. pepper until just foamy. Pour eggs over mushroom mixture. Dot goat cheese evenly over egg mixture; sprinkle with Parmesan. Bake in a preheated 325° oven until just barely set in center (about 35 min.). Remove frittata from oven; allow to stand 10 min.
Created with Steepshot
View in the web app
