Mushroom and Spinach Frittata with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This mushroom frittata with goat cheese is an impressive and sophisticated brunch dish that satisfies. Try arugula or another green in place of spinach, if you wish. Ingredients:
2 1/2 cups refrigerated shredded hash brown potatoes (such as simply potatoes) |
1 tablespoon olive oil, divided |
1 teaspoon freshly ground black pepper, divided |
1/2 teaspoon kosher salt, divided |
cooking spray |
4 cups thinly sliced cremini or button mushrooms (about 8 ounces) |
1 cup chopped onion |
4 cups coarsely chopped spinach (about 4 ounces) |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1 garlic clove, minced |
1 3/4 cups egg substitute |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Preheat oven to 375°.
2. Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10 minutes.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic; cook 3 minutes or until spinach wilts. Cool slightly; stir in egg substitute and cheese.
4. Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 6 wedges.
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