mushroom, spinach & goat cheese frittata
AKA: The Mother’s Day Frittata!
While most people have nostalgic memories of quality time with their mom, I have nostalgic memories of quality time with my dad. Every Mother’s Day growing up, my dad and I would wake up early to prepare a homemade brunch for my mom - which meant the infamous Dad Arnett frittata. Who knows where he learned how to make this frittata, but it contained whatever we could find in the fridge that day - onions, peppers, tomatoes, sausage, hot dogs, Kraft cheese slices, leftover broccoli - and every spice in the pantry, including my dad’s favorite, Lawry’s Seasoned Salt.
About six years ago, my mom admitted that while she loves eggs, she never really liked the contents of the frittata. Which made sense, because it was really my dad’s dream frittata. So this year, we’re going to make mom’s mother’s day frittata, not dad’s mother’s day frittata. Which means it’s going to include her favorite fillings: mushrooms, spinach, and goat cheese.
INGREDIENTS
1 small leek stalk, sliced into 1/4” rounds
16 oz. (about 4 cups) mixed mushrooms (shiitake, maitake, cremini, white, etc.), sliced into 1/4” pieces
4 cups fresh baby spinach
4 oz. goat cheese
2 tbsp. olive or avocado oil
12 large eggs
1/2 cup plain greek yogurt or sour cream
2 tsp. salt
1 tsp each of: black pepper, paprika, oregano, & dried parsley (optional)
DIRECTIONS
Preheat oven to 400°F with a rack in the middle of the oven.
Preheat an oven-safe pan over medium heat. Add 2 tbsp. olive or avocado oil, followed by sliced leeks and mushrooms. Season with 1 tsp. salt and stir occasionally; the mushrooms will “sweat” out moisture. Continue to cook until the liquid is evaporated in the pan and the mushrooms and leeks are slightly browned, about 5 minutes.
While vegetables are cooking, crack eggs into a large measuring cup or bowl, and add 1 tsp. salt and other seasonings (black pepper, paprika, oregano, and dried parsley, if using). Whisk until no streaks remain.
To a small mixing bowl, add greek yogurt and 1/2 cup egg mixture. Whisk together until mixture is smooth, then add back into egg mixture and whisk again. (this step prevents the yogurt from clumping in the eggs).
Once vegetables are done cooking, lower heat to medium-low and spread vegetables in an even layer. Top with 3 oz. goat cheese, reserving the remaining oz. for topping, and then baby spinach. Cover pan for 2 minutes, allowing spinach to slightly wilt under the steam.
Pour egg mixture evenly into pan and top with remaining goat cheese. Bake, uncovered, for 18-20 minutes, or until eggs are fully set.
my mom and I enjoying the frittata :)
