Goat Cheese, Mushroom, and Spinach Frittata

Goat Cheese-Spinach-and-Mushroom-Frittata-Recipe.jpg
Goat Cheese, Mushroom, and Spinach Frittata
Yields 4
Write a review
  1. 4 large eggs
  2. ¾ cup grated Asiago cheese
  3. 1 tablespoon chopped fresh rosemary
  4. ¼ teaspoon kosher salt
  5. ¼ teaspoon ground black pepper
  6. 1/8 teaspoon ground red pepper
  7. 3 tablespoons olive oil
  8. 1 Vidalia onion, chopped
  9. 1 (8-ounce) package sliced baby bella mushrooms
  10. 1 (6-ounce) bag fresh baby spinach
  11. 1 (4-ounce) package goat cheese, crumbled
  12. Garnish: fresh rosemary
  1. Preheat oven to 375°. In a large bowl, whisk together eggs, Asiago, rosemary, salt, black pepper, and red pepper. Set aside.
  2. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add onion; cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 3 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 5 minutes. Add egg mixture to onion mixture, whisking to combine. Sprinkle with goat cheese.
  3. Bake until golden brown and set, approximately 30 minutes. Let cool in pan for 5 minutes. Garnish with rosemary, if desired. Serve immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. Nice recipe as a guide. The quantity of onions, mushrooms, spinach and other ingredients are sufficient for a 12-egg frittata. Used Parmesan instead of Asiago because I had it in the house; I can’t say how it adds to the flavor. Just need to cook it a bit longer in the oven – 10 minutes or so. Would serve 6-8 people.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.