Spinach and Mushroom Frittata with Goat Cheese

This delightful frittata combines the earthy flavors of sautéed mushrooms and fresh spinach, all brought together with creamy goat cheese. It's a perfect balance of traditional Italian cooking and a modern twist, making it a delicious and wholesome dish for breakfast or brunch. Packed with protein and nutrients, this frittata is a satisfying option that respects dietary needs while still being flavorful.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced (preferably cremini or button)
• 1/2 cup goat cheese, crumbled
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Add the sliced mushrooms to the skillet and cook until they are golden brown, about 5-7 minutes.
4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
5. In a bowl, whisk together the eggs until well combined. Pour the eggs over the vegetable mixture in the skillet. Gently stir to distribute the veggies evenly.
6. Sprinkle the crumbled goat cheese on top of the egg mixture.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
8. Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs before serving.