Mushroom and Goat Cheese Frittata
Ingredients
2 tbsp.
Kowalski's Extra Virgin 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 freshly ground Kowalski's Black Peppercorns, 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
- Preheat oven to 325°.
- In a 10" nonstick oven-safe skillet, heat oil over medium-high heat; sauté mushrooms until browned and liquid is cooked away (about 10 min.).
- Add spinach and garlic; sauté for 1-2 min. until spinach is wilted and garlic is fragrant.
- Season with salt and pepper to taste; remove from heat.
- In a medium mixing bowl, whisk eggs with cream, parsley, rosemary and thyme; season with roughly ½ tsp. salt and ¼ tsp. pepper until just foamy; pour egg mixture over mushroom mixture.
- Dot goat cheese evenly over egg mixture; sprinkle with Parmesan.
- Bake in preheated oven until just barely set in center (about 35 min.).
- Remove frittata from oven; let rest for 10 min. before serving.
