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Spinach Mushroom Goat Cheese Frittata Recipe

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This recipe for Spinach Mushroom Goat Cheese Frittata, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The Rogers Lugenbill Family

Category:
Category:

Ingredients:  
Ingredients:  
sea salt
black pepper
4 bunches of spinach
1 c. ice
1½ tbsp. olive oil
½ onion, diced
1 c. mushrooms, diced (white or portabella)
2 tsp. butter
10 eggs
½ c. crumbled goat cheese

Directions:
Directions:
In a large pot, bring three cups of water to a boil. Add salt. Add spinach to pot and cook for 30 seconds. Remove spinach and transfer to a bowl with one cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop it.

In a large sauce pan, heat oil over medium-/high heat. Add onions and season with salt and pepper to taste. Reduce heat and sauté until golden brown. Remove and set aside.

Remove stems from mushrooms and slice. In a bowl, mix with olive oil, salt and pepper to taste. If white mushrooms, sauté in pan. If portabella mushrooms, put on baking sheet and roast in oven 20-25 minutes or until tender. Set aside.

Turn oven temperature to 400º. In a bowl, whip eggs and add spinach, onions, mushrooms. Pour mixture into a generously greased pie pan. Sprinkle goat crumbles on top and bake for 20 minutes or until eggs don't wobble.

 

 

 

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