Goat Cheese, Mushroom, and Spinach Frittata

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Goat Cheese, Mushroom, and Spinach Frittata
Yields 4
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0 calories
0 g
0 g
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Yields
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 large eggs
  2. ¾ cup grated Asiago cheese
  3. 1 tablespoon chopped fresh rosemary
  4. ¼ teaspoon kosher salt
  5. ¼ teaspoon ground black pepper
  6. 1/8 teaspoon ground red pepper
  7. 3 tablespoons olive oil
  8. 1 Vidalia onion, chopped
  9. 1 (8-ounce) package sliced baby bella mushrooms
  10. 1 (6-ounce) bag fresh baby spinach
  11. 1 (4-ounce) package goat cheese, crumbled
  12. Garnish: fresh rosemary
Instructions
  1. Preheat oven to 375°. In a large bowl, whisk together eggs, Asiago, rosemary, salt, black pepper, and red pepper. Set aside.
  2. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add onion; cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 3 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 5 minutes. Add egg mixture to onion mixture, whisking to combine. Sprinkle with goat cheese.
  3. Bake until golden brown and set, approximately 30 minutes. Let cool in pan for 5 minutes. Garnish with rosemary, if desired. Serve immediately.
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Southern Cast Iron https://www.southerncastiron.com/

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