Mushroom Goat Cheese Frittata
Ingredients
The frittata
-
6
large
eggs
-
¼
cup
unsweetened almond milk
-
2
tablespoons
grapeseed oil
-
½
cup
diced onion
-
1
cup
sliced mushrooms
-
3
cloves
garlic
-
1
teaspoon
dried thyme
-
1
teaspoon
coarse salt
-
½
cup
spinach leaves
-
1
cup
crumbled goat cheese
Optional toppings
-
to taste
fresh herbs
-
to taste
cherry tomatoes
-
to taste
cracked pepper
Instructions
- Preheat the oven to 400°F.
- Whisk together the eggs and almond milk, then set aside.
- Heat grapeseed oil in a skillet over medium heat.
- Sauté the onion until translucent, then add mushrooms, garlic, thyme, and salt, cooking until mushrooms soften.
- Stir in the spinach and cook until wilted.
- Reduce heat to low, pour the egg mixture over the vegetables, and stir in goat cheese.
- Cook until the eggs begin to set, about 4 minutes.
- Transfer the skillet to the oven and bake for 8-10 minutes until the center is firm.
- Let the frittata rest for 5 minutes before slicing and serving with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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