Mushroom and Spinach Frittata with Goat Cheese

This mushroom frittata with goat cheese is an impressive and sophisticated brunch dish that satisfies. Try arugula or another green in place of spinach, if you wish.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 24 %
Fat 4.4 g
Satfat 1.7 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 12.4 g
Carbohydrate 21 g
Fiber 2.7 g
Cholesterol 4 mg
Iron 2.5 mg
Sodium 412 mg
Calcium 61 mg


2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
1 tablespoon olive oil, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
Cooking spray
4 cups thinly sliced cremini or button mushrooms (about 8 ounces)
1 cup chopped onion
4 cups coarsely chopped spinach (about 4 ounces)
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 garlic clove, minced
1 3/4 cups egg substitute
1/2 cup (2 ounces) crumbled goat cheese


Preheat oven to 375°.

Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10 minutes.

Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic; cook 3 minutes or until spinach wilts. Cool slightly; stir in egg substitute and cheese.

Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 6 wedges.