Recipe

Mushroom And Spinach Frittata With Goat Cheese Recipe

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Ingredients

1 garlic clove, minced
Cooking spray
1 tsp freshly ground black pepper, divided
1 tbsp olive oil, divided
1 tbsp sliced fresh or 1 tsp dried thyme
1 3/4 c egg substitute
4 c thinly sliced cremini or button mushrooms (about 8 oz)
4 c coarsely sliced spinach (about 4 oz)
2 1/2 c put in the fridged shredded hash brown potatoes (such as Simply Potatoes)
1/2 c (2 oz) crumbled goat cheese
1 c sliced onion
1/2 tsp kosher salt, divided

Directions

Step #1 Preheat oven to 375°.
Step #2 Combine potatoes, 1/2 tsp freshly ground black pepper, 2 tsps olive oil, & 1/4 tsp salt in a medium bowl.
Step #3 Press potatoes into the bottom & up sides of a 10-inch deep-dish pie plate coated with cooking spray.
Step #4 Bake at 375° for 10 mins.
Step #5 Heat remaining 1 tsp oil In a large-ish nonstick skillet coated with cooking spray over medium-high heat.
Step #6 Add mushrooms & onion to pan; sauté for 6 mins or until tender.
Step #7 Add the remaining 1/2 tsp pepper, spinach, remaining 1/4 tsp salt, thyme, & garlic; cook 3 mins or until spinach wilts.
Step #8 Cool slightly; stir in the egg substitute & cheese.
Step #9 Pour mushroom mixture over potato mixture.
Step #10 Bake at 375° for 30 mins or until set.
Step #11 Cool 5 mins; cut into 6 wedges.
Enjoy the Mushroom & Spinach Frittata with Goat Cheese recipe

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