Spring has just about sprung! I’m excited to share this new spring-inspired recipe with you: goat cheese frittata with spinach and mushrooms. Yum!
It features spring veggies, rich goat cheese, flavorful chives, and protein-packed eggs for a delicious breakfast, brunch, or lunch.
I mean, this would make a tasty dinner, too, just sayin’!
Spinach Mushroom Frittata with Goat Cheese
Y’all know I love a good frittata; our usual go-to is my Veggie Egg Casserole with Smoked Salmon, but I felt it was time to get a new staple in the rotation and out into the world for you all to enjoy, too!
This veggie-packed frittata recipe is super simple but SO good. It would make an awesome Easter or anytime brunch recipe, because it looks (and tastes!) fancy.
But it’s so easy to make that it could definitely be an everyday breakfast, too – we enjoyed it over the weekend and it was such a hit I’m already planning to make it again soon as a weekday meal prep situation because it will keep in the fridge for the week!
The veggies, cheese, and egg combo is comforting, but also nutritious – can’t beat that! I also love how the goat cheese adds an extra level of creaminess and flavor to the dish.
Essentially, it’s as simple as making scrambled eggs with veggies, and then you just pop it in the oven to bake for a bit. To make it even quicker, chop the veggies ahead of time. That way, your ‘hands-on’ cooking time is very minimal!
Baked Frittata Ingredients
To make this goat cheese frittata, you’ll need:
butter (I really like the flavor of the butter in here, but olive oil or vegetable oil would work too.)
baby bella mushrooms
fresh baby spinach (You can use frozen spinach, but you’ll want to thaw it completely and then squeeze as much liquid out of it as possible. Too much liquid can cause the frittata to get soupy/not cook properly.)
Of course, you can always throw in more veggies or swap in different veggies if you like! Some great options would be bell pepper, asparagus, or finely-chopped broccoli.
The only thing I’d be cautious of is adding veggies that might add a lot of liquid (for example, tomatoes or zucchini).
How to Make a Frittata with Goat Cheese
To make this frittata, start by whisking together your eggs, milk, and chives (see the full recipe card at the end of this blog post for the measurements/quantities).
Then, in a large, oven-safe skillet, melt the butter over medium heat. Add the chopped mushrooms and cook, stirring occasionally, for about 5 minutes, or until the mushrooms are soft and any moisture they released in the pan has cooked off.
Next, toss in the chopped spinach and allow to wilt (this should only take a minute). Season with salt and pepper as desired.
Lastly, pour in the egg mixture, give it a gentle stir, and crumble the goat cheese on top of the eggs.
Put the skillet in the oven and bake for 12 to 15 minutes at 425 degrees Fahrenheit. Once eggs are fully set, take out and enjoy!
Feel free to garnish with additional chives if you want your frittata to look extra fancy. 😉
This works great for meal prep, too! You can store the frittata in the fridge for up to 5 days and reheat in the microwave when ready to eat.
If you’re curious about freezing it: you can try it, and it will definitely still be edible, but it gets a little too spongy/watery for my taste after thawing. So I’d recommend just keeping it in the fridge and eating it sooner if you can.
You’ll find the full goat cheese frittata recipe at the bottom of this post.
Looking for more delicious brunch recipes with eggs? Check these out:
- Butternut Squash, Prosciutto, and Goat Cheese Strata
- Overnight Crockpot French Toast Casserole
- Easy Savory French Toast
- Healthy Breakfast Tacos with Avocado Crema
- Crustless Quiche Recipe with Veggies & Goat Cheese
- Sheet Pan Eggs with Potatoes & Veggies
- Veggie Egg Casserole (Frittata) Recipe with Smoked Salmon
- Hard Boiled Egg and Cheddar Muffins
- Veggie Scrambled Egg Muffins
- Apple + White Cheddar Omelette
- 8 eggs
- 1/4 cup milk
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 tablespoon butter
- 8 oz baby bella mushrooms, sliced
- 2 packed cups spinach, roughly chopped or torn
- 4 oz goat cheese, crumbled
- salt and pepper, to taste
- Heat oven to 425 degrees F.
- Whisk together the eggs, milk, and chives in a medium bowl.
- Heat the butter in a large oven-safe skillet over medium heat.
- Add the mushrooms and cook, stirring occasionally, for about 5 minutes, until mushrooms are cooked and there's no moisture left in the skillet.
- Add the spinach and cook for about 1 minute, just until wilted. Season to taste with salt and pepper.
- Add the egg mixture to the hot skillet and stir gently to evenly distribute the veggies. Crumble the goat cheese over the top of the eggs.
- Transfer the frittata to the oven and bake for 12 to 15 minutes, until eggs are fully set.