27 Dec Mushroom and Goat Cheese Frittata
Servings: 4
Estimated Total Prep Time: 35 minutes
NUTRITIONAL INFO (per serving)
Calories: 503
Total Protein: 24 grams
Total Carbs: 23 grams
Total Fat: 36 grams
Saturated Fat: 11 grams
Total Fiber: 2 grams
INGREDIENTS
8 eggs
5 tbsp grapeseed oil, divided into two parts
8 oz crimini mushrooms, sliced
1 russet potato, small cubes
2 shallots, sliced
1 tbsp fresh thyme leaves
6 oz goat cheese, crumbled
Salt and pepper
PREPARATION
Preheat oven to 400 degrees F. In an oven-proof non-stick sauté pan on high heat, add 3 tablespoons oil; when hot, add mushrooms, potatoes, and shallots. Season with salt and pepper. Cook until potato is tender. Add thyme leaves and fold mixture.
In a bowl, beat eggs. Season with salt and pepper.
Add the remaining 3 tablespoons of oil to the sauté pan. Pour in egg and crumble in goat cheese. Cook for 1 minute on the stove top. Place in oven and cook for 8 to 12 minutes, or until egg is just set in the center of the pan.
When the frittata is finished cooking, carefully remove pan from oven. With a heat-resistant spatula, loosen the frittata from the sides of the pan. Slide frittata out of pan.
To serve, cut into wedges and place on four plates.