There is no better way to kick off a weekend morning than with a fabulous brunch.
And while we are talking about brunch, there are few things more perfect than pairing a bubbly mimosa with this incredibly decadent (and easy to make) Portobello Mushroom, Spinach and Goat Cheese Frittata!
This frittata takes about 40 minutes to make and about 1 minute to eat because every bite of gooey goat cheese and the strong flavor of the Earthy Portobello mushrooms tastes like a small slice of heaven.
5 oz Spinach
1 cup of Ice
3 cups Water
1 tbsp Olive Oil
4 large Portobello Mushrooms
1 tbsp butter
8 Eggs (lightly whipped)
1/4 cup Crumbled Goat Cheese
Salt & Pepper
Preheat oven to 400.
Boil 3 cups of water in a large pot. Lightly salt the water. While the water boils prepare a large bowl of water with ice and set aside. Once water begins to boil toss in the spinach and cook for 30 seconds. Remove spinach with a slotted spoon and place gently into bowl of ice water so that is doesn’t overcook. Once cool, drain it and squeeze out of the excess water. Chop the spinach and set aside.
Next step is preparing the mushrooms. Remove the stems and black grills from the mushrooms. Dice half of the mushrooms into bite sized pieces and slice the other half lengthwise into strips. In a bowl, toss the mushrooms with olive oil, salt and pepper. Place the mushrooms onto a small baking pan (or throwaway tin for easy clean up) and roast in the oven for 20 minutes or until tender. Remove from heat and let cool.
In a large nonstick ovensafe pan, over medium heat, add butter, spinach, mushrooms and eggs. Season with salt and pepper to taste. Once eggs begin to set top with goat cheese.
Place in oven and bake for 6 minutes. Turn on broiler for about another minute to get the top nice and crispy. Remove from the oven but be very careful as the handle will be extremely hot! Doesn’t this look fantastic?!
Gently remove the frittata from the pan with a spatula and place onto a large round place. Slice with a pizza cutter and enjoy!