Spinach, Mushroom and Goat Cheese Frittata

Frittatas are one of the best things to serve a crowd for breakfast or brunch. In my house, if I am ever cooking in the morning, it’s always on the weekends and it’s brunch…because I don’t get up early enough for “breakfast”. This past weekend when my sister Zandria was visiting we invited our friends Dana and Dale over for brunch on Sunday. With my family, my sister and her boyfriend and the Holt’s we had 8 people to feed. Zandria and I decided on making a frittata and having pancakes and Dana was going to be bringing fruit skewers (which is an idea she got from Pinterest). Zandria and I searched and searched for frittata recipes and didn’t find anything we liked so we invented our own recipe.

Here I am beginning to crack the first few of 15 eggs!

My sister, Zandria, chopping sun dried tomatoes:

Yummy chopped button mushrooms sauteing in butter and olive oil:

Me, adding half and half to the eggs.

So sorry to report that due to extreme hunger and the excitement of the crowd there are no photos of the finished product! I still wanted to write and post about this recipe anyway because it turned out so good it just HAD to be documented!

Spinach, Mushroom and Goat Cheese Frittata


  • 15 organic, cage-free eggs
  • 11 ounces organic spinach
  • 1 package button mushrooms, sliced and chopped
  • 1/3 cup minced shallots
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup half-n-half
  • 3 tablespoons sun dried tomatoes packed in olive oil, chopped
  • 5 ounces goat cheese, crumbled


  • Heat oven to 400 degrees. Heat a 12 inch, non-stick, oven proof skillet and add butter and olive oil. Once butter is melted add shallot and mushrooms, sprinkle with salt and pepper. Cook, stirring occasionally until mushrooms are soft and shallot is translucent. Add spinach and 1/3 cup water then put a top on the skillet allowing the spinach to cook down completely. Once the spinach is cooked, tip the skillet and spoon out most of the juices in the bottom of the pan.
  • In a mixing bowl add eggs and half-n-half along with some salt and pepper to taste and wisk together. Add egg mixture to the pan with the veggies. Using a spatula or spoon move the spinach and mushrooms around a bit to make sure they are incorporated evenly. Sprinkle the top with the sun dried tomatoes and then the crumbled goat cheese. Cook about 8-10 minutes on medium heat until the sides just begin to set and put the skillet in the oven. Cook for another 8-10 minutes until mixture is set (when you press the middle it should bounce back and no longer be runny at all.
  • Cut the frittata into 8 servings just like you were cutting pizza wedges (first into halves, then fourths and so on). Serve hot.

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