Spinach, Mushroom, and Goat Cheese Slab Frittata
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min @ 350° |
| Source | Smitten Kitchen Every Day by Deb Perelman (pg 13-14) |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
Ingredients
- 5 oz baby spinach
- 1 T olive oil
- 1/2 lb breakfast sausage, removed from casings (optional)
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 lb white or cremini mushrooms, thinly sliced
- 1 t Kosher or coarse sea salt, plus more to taste
- freshly ground black pepper
- pinch of nutmeg (optional)
- 4 scallions, thinly sliced
- 4 oz goat cheese, crumbled
- 12 large eggs
Preparation
Heat the oven to 350°, and butter a 9x13 inch baking dish.
Bring 1/2 inch of water to a boil in a very large, heavy skillet, then add the spinach and cook, turning with tongs, until wilted, for about 1 minute, then cook, covered over moderately high heat, until the spinach is tender, 1-2 minutes more. Drain in a colander, and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop it. You will have about 1/2 cup fairly tightly packed cooked spinach.
Wipe the skillet dry, turn the heat to medium-high, then add olive oil to the skillet. Once the oil is hot, add the sausage (if using) and cook until browned breaking it up with a spatula, for about 5 minutes. Remove with a slotted spoon, and discard all but 1 tablespoon of the drippings.
Stir the onion and garlic into the skillet. Cook over medium-low heat until the onion is tender, about 5 minutes. Add the mushrooms, increase heat to medium-high, and cook, stirring, until the mushrooms have softened and exuded liquid, and that liquid has cooked off, about 5 minutes.
Stir in the cream, salt, pepper, nutmeg (if using), chopped spinach, and reserved sausage (if using) and bring to a simmer. Remove the skillet from heat and let cool slightly.
In a large bowl, whisk together the eggs, salt, and pepper. Stir in the vegetable mixture, scallions, and goat cheese. Pour into the prepared dish, and bake until golden and set, about 30 minutes.
Cool on a rack for 5 minutes before serving in squares.
