Spinach And Goat Cheese Frittata Recipes

Steps:

• Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
• Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
• Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.

Steps:

• Preheat the oven to 400 degrees F. Brush a 12-cup muffin tin with oil.
• Line each cup with 1 ham slice, pressing into the bottom and up the sides, overlapping each slice as needed and cutting the ham slightly, if necessary.
• Put the fresh spinach and a few tablespoons of water in a large pot over medium heat. Cover and cook the spinach is completely wilted and steamed, 1 to 2 minutes. If using thawed frozen spinach, skip this step.
• Whisk together the eggs in a large bowl. Drain the spinach, squeeze off any excess liquid, then add to the beaten eggs.
• Crumble the goat cheese into the egg and spinach mixture. Add the cream and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until combined, then divide the mixture into the ham-lined cups, filling each one all the way to the top.
• Bake until the eggs are puffed and slightly golden on top, about 20 minutes. Use a fork and knife to carefully remove each egg cup from the muffin tin. Serve immediately or let chill and serve as a cold dish.

Steps:

• In a large pot bring 3 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
• In a large saucepan, heat oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until it's golden brown. Remove from heat and set aside.
• Remove stems and black gills from the mushrooms. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
• Turn up the oven temperature to 400*F.
• In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes.
• Repeat with another teaspoons of butter and the other half of the spinach, mushrooms, eggs and another 1/8 cup goat cheese to make a second frittata(seasoning with salt and pepper) and serve. Enjoy!