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    20 Apr WILD MUSHROOM, SPINACH & GOAT CHEESE FRITTATA

    Posted at 21:49h in by
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    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 ¼ 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.