Mushroom and Spinach Frittata with Smoked Gouda
Elevate your brunch game with this irresistible Mushroom and Spinach Frittata with Smoked Gouda—a savory, protein-packed dish that’s as easy to make as it is delicious. Crafted with wholesome ingredients like tender cremini mushrooms, nutrient-rich baby spinach, and the creamy, smoky flavor of shredded Gouda, this frittata is the perfect combination of comfort and gourmet flair. A quick sauté with garlic brings out the natural flavors of the vegetables, while the fluffy egg mixture gets a golden finish in the oven. Ready in just 35 minutes, this versatile recipe is ideal for breakfast, lunch, or even a light dinner, and can be customized with fresh herbs or additional veggies. Serve it warm, garnished with a sprinkle of parsley, for a dish that’s guaranteed to impress—and perfect for meal prep!
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Ingredients
- 8 large eggs
- 0.25 cup milk
- 0.75 cup (shredded) smoked Gouda cheese
- 3 cups (loosely packed) baby spinach
- 1 cup (sliced) cremini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves (minced) garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a medium mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded smoked Gouda, salt, and black pepper. Set aside.
Step 3
Heat the olive oil and butter in a 10-inch oven-safe, nonstick skillet over medium heat.
Step 4
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes, until the mushrooms release their moisture and become golden brown.
Step 5
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Step 6
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring constantly, until the spinach wilts down.
Step 7
Spread the mushroom and spinach mixture evenly across the bottom of the skillet.
Step 8
Pour the egg mixture over the vegetables in the skillet, gently shaking the pan to distribute the eggs evenly.
Step 9
Cook the frittata on the stovetop over low heat for 4-5 minutes, just until the edges begin to set.
Step 10
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and the center is set.
Step 11
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Step 12
Slice into wedges, garnish with chopped parsley if desired, and serve warm. Enjoy!
Nutrition Facts
| Serving size | (877.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1215.5 |
| Total Fat 90.3g | 0% |
| Saturated Fat 37.7g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1599.9mg | 0% |
| Sodium 2854.9mg | 0% |
| Total Carbohydrate 20.8g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 11.5g | |
| Protein 78.2g | 0% |
| Vitamin D 368.8IU | 0% |
| Calcium 984.5mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1726.9mg | 0% |
Source of Calories