Mushroom, Chevre and Spinach Frittatas

If you are looking for a no-potato, heavy-on-the veg frittata that features goat cheese, look no further! These are a lovely addition to brunch. If you like them a little spicier, feel free to sprinkle in some chipotle seasoning or chopped jalapeño peppers!

Thanks to Momtastic for the recipe and the pic!

servings: 6
prep time: 20 minutes
cook time: 25 minutes
total time: 45 minutes


  • 2 teaspoons olive oil
  • ½ small red onion (thinly sliced)
  • 2 cups baby bella mushrooms (thinly sliced)
  • 1 cup baby spinach leaves
  • 6 large eggs
  • 1/3 cup soft goat cheese (crumbled)
  • 1/3 cup parmesan cheese (grated)
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 scallion stalks (green parts only, thinly sliced)


Step 1: Preheat oven to 350 degrees.

Step 2: Thinly slice onions; set aside. Slice mushrooms; set aside. Slice scallions; set aside.

Step 3: In a large skillet, heat 2 teaspoons of olive oil. Add sliced onions, and saute until fragrant (about 3 minutes).

Step 4: Add sliced mushrooms, and saute until cooked through (about 7 – 10 minutes).

Step 5: Turn off the flame and add baby spinach leaves to the hot skillet. Mix well. Allow mixture to cool down.

Step 6: In a bowl, whisk eggs, crumbled goat cheese, grated parmesan, and salt & pepper together.

Step 7: Grease a 6-cup muffin pan (best if it’s silicone).

Step 8: With a spoon, scoop out mushroom-spinach mixture, and evenly distribute between cups.

Step 9: Pour egg and cheese mixture over the mushrooms. Sprinkle tops with sliced scallions.

Step 10: Bake for 25 minutes, or until tops are golden brown.

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