Mushroom and Goat Cheese Frittata

Serves 4
  • 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
  • 3/4 cup heavy cream
  • 1 tsp. finely chopped fresh Italian parsley
  • 1 tsp. finely chopped fresh rosemary leaves
  • 1/2 tsp. finely chopped fresh thyme leaves
  • 4 oz. crumbled soft fresh goat cheese
  • 1/4 cup Kowalski’s Parmesan Cheese, freshly grated

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. before serving.