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Wild Mushroom, Spinach & Goat Cheese Frittata

Serves: Makes 2 servings

Ingredients:

  • 1 tablespoon salted butter
  • ⅓ cup thinly sliced shallots, about 2
  • 1 cup coarsely chopped mixed wild mushrooms such as cremini, shitake and oyster
  • ¼ teaspoon salt, divided
  • 3 cups baby spinach leaves, stems removed
  • 4 large eggs, lightly beaten
  • ¼ cup light sour cream
  • 1 tablespoon vegetable oil
  • ¼ cup crumbled goat cheese
  • ¼ teaspoon coarsely ground black pepper
  • Fresh Tomato-Basil Sauce (optional)


Procedures:

Heat oven to 325°F. Melt butter in stainless steel Fry Pan over medium heat. Add shallots and cook, 3 to 5 minutes stirring occasionally until tender.

Add mushrooms and ⅛ teaspoon of salt. Cook until softened, 3 to 4 minutes.

Add spinach and toss until wilted, about 1 minute. Remove spinach mixture to a bowl; set aside. Wash and dry pan.

Meanwhile, in medium sized bowl, whisk together eggs, sour cream, and remaining salt.

Over medium heat, swirl oil in pan to coat bottom and sides. Pour in egg mixture; evenly top with spinach mixture and crumbled goat cheese. Sprinkle with black pepper.

Place pan in oven and bake 14 to 16 minutes or until just set in center.

Remove frittata from oven; allow to rest 5 minutes.

Loosen edges of frittata with silicone sauté spoon and slide onto serving platter. Serve with Fresh Tomato-Basil Sauce, if desired.

by Le Creuset

 
 
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