Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message


    SPECIAL SHAVUOS RECIPES: WILD MUSHROOM, SPINACH & GOAT CHEESE FRITTATA

    INGREDIENTS:

    2 tablespoon salted butter

    4 shallots thinly sliced

    2 cups coarsely chopped mixed wild mushrooms such as cremini, shitake and oyster

    1/2 teaspoon salt, divided

    6 cups baby spinach leaves

    8 large eggs, lightly beaten

    1/2 cup sour cream

    2 tablespoon vegetable oil

    1/2 cup crumbled goat cheese

    1/2 teaspoon coarsely ground

    black pepper

     

    DIRECTIONS:

    This wild mushroom, spinach &

    goat cheese frittata is delicious for

    a light dinner anytime or perfect

    for shavuos. Serve with salad and

    crusty bread to round out the

    meal.

    Heat oven to 350°F. Melt butter in

    large saute Pan over medium

    heat. Add shallots and cook, 3 to

    5 minutes stirring occasionally

    until tender.

    Add mushrooms and . teaspoon

    of salt. Cook until softened, 3 to 4

    minutes.

    Add spinach and toss until wilted, about 1 minute. Remove mixture to a bowl; set aside.

    Meanwhile, in medium sized bowl, whisk together eggs, sour cream, and remaining salt.

    In a 9×13 pan swirl the oil. Pour in egg mixture; evenly top with spinach mixture and

    crumbled goat cheese. Sprinkle with black pepper.

    Place pan in oven and bake about 20 minutes or until just set in center.

    Remove frittata from oven; allow to rest 5 minutes.