Vegetable Fritata
Total Time: 45 minutesYield: 6 Servings
Source: www.garnishwithlemon.com
Category: Breakfast
Ingredients
8 whole Eggs3⁄4 cups Heavy Cream
1⁄2 tablespoon Parsley (chopped)
1⁄2 tablespoon Thyme (chopped)
1⁄2 tablespoon Rosemary (chopped)
1⁄2 teaspoon Kosher Salt
1⁄4 teaspoon Ground Black Pepper
2 tablespoons Unsalted Butter
12 ounces Mushrooms (sliced)
2 cups Spinach (chopped and packed)
2 cloves Garlic (minced)
1⁄4 cup Parmesan
4 ounces Goat Cheese
1 teaspoon Truffle Oil
1 whole Green Onion (chopped)
Directions
- Adjust the baking rack so it’s in the middle of the oven and preheat to 325°F. Whisk together eggs, cream, parsley, rosemary, thyme, salt, and pepper in a large bowl. Set aside.
- Heat a 10" ovenproof skillet over medium heat. Melt butter in the skillet. Add the mushrooms and truffle oil and cook until softened, about 8 minutes. Stir in spinach and garlic. Cook for about a minute or until the spinach starts to wilt.
- Pour egg mixture into the skillet. Sprinkle with parmesan cheese and dot with goat cheese.
- Bake until just set in the center, about 25-30 minutes. Remove from the oven and add green onions on top, allow to cool for at least 10 minutes before serving. Can be served warm or at room temperature.