Spinach Mushroom Goat Cheese Frittata

Ingredients:

• ADD-INS:
• 1-2 TBLSP butter
• 8 ounces mushrooms, rough chopped
• 1/4 tsp garlic salt
• 6 ounces fresh spinach, rough chopped
• 3 ounces goat cheese
• EGG MIXTURE:
• 17 large eggs
• 2 TBLSP freshly grated parmesan cheese
• 3/4 cup half and half
• 1/2 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions:

1. Preheat oven to 350 degrees. Spray a large skillet with cooking spray and set aside. I use an 11" nonstick skillet.

2. Melt butter in a deep skillet over medium heat and add mushrooms and garlic salt. Sautee mushrooms for about 5 minutes (just until they start to release their juices). Add chopped spinach and cook until the spinach starts to wilt. Turn off heat and let the mushrooms and spinach rest while you prepare the egg mixture.

3. In a large bowl, add eggs and whisk to break up eggs. Add parmesan cheese and continue whisking until well combined. Next, add half and half, Italian seasoning, salt and pepper, and whisk until eggs are frothy (or starts to form small bubbles around the sides). Set aside.

4. ASSEMBLY: Using a slotted spoon, add spinach and mushroom to prepared skillet. Pour egg mixture over the spinach and mushrooms. Evenly distribute the goat cheese over the egg mixture. Place skillet into preheated oven and bake for 35 to 40 minutes. I place the skillet on a foil lined cookie sheet to catch any drippings as the frittata bakes. The frittata will puff up at the end of its baking time. The frittata is done when the center is soft and no longer jiggles.

   Divide the frittata into 8 large pieces (or 10 pieces for smaller appetites). The frittata will deflate, but it should remain light and moist. It is now time to enjoy.