This is the perfect weekend breakfast, weekday dinner, or grab-and-go lunch! This Spinach, Mushroom, and Goat Cheese Frittata from Fertility Foods by Sara Haas and Elizabeth Shaw will fill you up with its 16+ grams of protein per serving. Pair it with some biscuits and a bowl of fresh fruit!
Fertility Focus: Did you know eggs and mushrooms (especially those exposed to UV light) contain some of the largest dietary quantities of vitamin D? Research shows adequate vitamin D levels have been linked to increased success of IVF implantations in women.
Spinach, Mushroom and Goat Cheese Frittata
Servings: 6, 1 slice each
Gluten Free, Vegetarian
⅓ cup whole milk
¼ cup whole milk plain Greek yogurt
6 large eggs, beaten
1 teaspoon ground black pepper
¼ teaspoon kosher salt
2 tablespoons olive oil
½ cup (2 ounces) diced red onion
3 cups (4 ounces) white, button or cremini mushrooms, sliced
3 cloves garlic, minced
2 cups (2 ounces) baby spinach, washed
2 tablespoons fresh thyme, chopped (or ¾ teaspoon dried thyme)
½ cup (2 ounces) crumbled goat cheese
Preheat the oven to 400°F. In a large mixing bowl, whisk together milk and yogurt. Add eggs, black pepper and salt, and whisk to combine.
Set a 12-inch cast iron skillet over medium heat and add olive oil, swirling to coat the pan. Add onions and mushrooms and cook until onions are soft and mushrooms are golden brown, about 10 minutes. Turn heat to low and stir in garlic, spinach, and thyme, and cook for 2 to 3 more minutes.
Pour the egg mixture into the skillet and sprinkle the top with crumbled goat cheese. Transfer skillet to the preheated oven. Cook for 20 minutes until eggs are set or until a knife inserted in the middle comes out clean. Slice and serve immediately.
Variation: Customize your frittata by adding your favorite herbs, spices, vegetables and cheese.
Storage: Store covered in the refrigerator and enjoy within 2 to 3 days.
Kitchen Tip: The egg mixture can be poured into a 12-cup muffin pan and baked. Spray cups liberally with nonstick cooking spray. Portion cooked veggies into cups, then pour in the egg mixture, filling cups about halfway full. Bake at 350°F for 12 to 15 minutes or until set. Enjoy, or cool completely and freeze. Defrost and enjoy a frittata between an English muffin for a quick “breakfast sandwich” on the run!