Mushroom and Swiss Frittata

Earthy mushrooms are sautéed with fragrant garlic and fresh spinach, and then sprinkled with mellow Baby Swiss.

Mushroom and Swiss Frittata

Prep Time: 5 mins

Ingredients

4 large eggs, beaten 1⁄4 cup heavy cream 1⁄4 tsp. freshly ground black pepper 3 TB. extra-virgin olive oil 1⁄4 lb. (115g) fresh mushrooms, sliced 1 garlic clove, minced 3 cups baby spinach 2 oz. (55g) Baby Swiss cheese, grated

Nutrition per Serving

Fat 76% Protein 20% Net Carb 4% Ratio 1.4:1 Cook Time: 20 mins Yield: 1 frittata

1Adjust the top oven rack to be in the second shelf from the top position. (Make sure there’s enough room above to fit the cast-iron skillet.) Preheat the oven to 350°F (180°C).

2In a medium bowl, whisk eggs, heavy cream, and black pepper. Set aside.

3Heat an 8-inch (20cm) cast-iron or ovenproof skillet over medium-high heat. When the skillet is hot, add extra-virgin olive oil and wait for 15 seconds.

4Add mushrooms to the skillet and sauté, stirring frequently, for 2 to 3 minutes, or until softened.

5Add garlic and baby spinach and continue to sauté for 1 to 2 minutes, or until spinach is wilted and garlic is fragrant. Remove from heat.

6Pour egg mixture evenly over top and sprinkle with Baby Swiss cheese.

7Place the skillet on the top rack of the oven. Bake for 12 to 15 minutes, or until egg is set in the middle and a toothpick inserted in the center comes out clean. Serve hot right out of the pan.

Calories 472

Fat 40g

Protein 24g

Total Carbohydrate 7g

Serving Size: 1⁄2 frittata

While this recipe is great with white button or cremini mushrooms, it’s even better with in-season morels or chanterelles.

Dietary Fiber 3g

Net Carbohydrate 4g