Frittata with Artichoke Hearts, Mushrooms, Spinach, and Goat Cheese
Serves 4 // 636 calories, 53g fat, 26g protein, 9g net carbs
1 tablespoon extra virgin olive oil
3 cups (1/2 lb.) mushrooms, sliced
1 pound pre-washed spinach leaves (it will cook down to 2 C.)
8 ounces marinated artichoke hearts, drained and quartered
1 cup goat cheese
8 eggs
1 cup organic cream
1/2 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoon thyme
Preheat the oven to 400°F.
Grease a glass deep dish pie pan with a bit of olive oil.
Melt the olive oil in a skillet over medium heat. Add the mushrooms and cook until the mushrooms have released their liquid and are starting to color. Add the spinach and cook until wilted.
Remove the pan from the heat and spread the mushrooms, spinach, and artichoke hearts evenly in the pie pan. Crumble the goat cheese over the vegetables. The pan should look fairly full.
Beat the eggs lightly with the cream, salt, pepper, onion/garlic powders, mustard, and thyme. Pour the custard over the vegetables.
Pop the frittata in the oven and bake for 40 to 50 minutes. Once the surface is lightly brown all the way across, it’s fully cooked.
Let the frittata cool for about 20 minutes, then slice into wedges and serve with a salad.