Brunch. I love brunch! All the food, décor and act of brunching. Its my favorite type of meal besides a great Tapas meal. Breakfast, lunch, dinner and desserts, combined with Mimosas and your favorite people after you’ve had extra hours of glorious sleep. What’s NOT to love ?! BRUNCH is EVERYTHING ! Oh brunch how I adore thee. Okay, so now that we have established how much I love brunch, lets talk about the most important part, the food.
Whether your hosting or brining a dish, its best to prepare ahead. Frittatas are a great main dish, because they can be made a few days in advance and you can use left over veggies, meats and cheeses. Frittatas are beautiful, tasty and easy to make in large portions. You can even make them in muffin tins and freeze them for quick Healthy breakfasts during the work week.
This Frittata is quite healthy. Filled with Mushrooms which are naturally high in Vitamin D, which is important for Calcium absorption. Mushrooms are also full of Selenium; a powerful antioxidant that protects your body against free radicals and strengthens your immune system.
This recipes calls for Spinach but you can use any dark leafy green you like. I often use a mix of Kale and Spinach. These Super greens are nutrient dense and chocked full of powerful antioxidants, vitamins and minerals. The most common unknown fact about Spinach and Kale, is that they contain more Vitamin C than an orange.
Lets not forget, that this Frittata is gluten free and vegetarian. Its also contains a special crust made out of baked Hash browned Potatoes. So good and healthy for you !
Check out those layers Y’all !!
Spinach Mushroom Goat Cheese Frittata
- 2 and 1/2 cups of Shredded Hash brown Potatoes
- 2 tablespoons of Extra Virgin Olive oil
- 1 teaspoon of Garlic or onion powder
- 1 teaspoon of fresh ground pepper
- 1 teaspoon of salt
- 1 teaspoon of Paprika
- cooking spray
- 1 cup of chopped onion
- 4 large cloves of Minced garlic
- 4 cups of chopped frozen spinach ( thawed and all water squeezed out, as this will shrink down to a cup )
- 2 cups of diced Cremini or baby Portabella mushrooms
- 1 and 1/2 cups of Egg whites, whole eggs or Egg substitute ( if using whole eggs make sure to stir up)
- 1/2 cup of Goat cheese, Feta or Parmesan
- 1/3 cup chopped chives
- 1 tablespoon of chopped Parsley
- 1 teaspoon of kosher salt
- 1/2 teaspoon of Black Pepper
- 1/2 teaspoon of Chile flake
- handful of cherry tomatoes
- Preheat oven to 375 degrees
- Combine Hash Potatoes, 1 tablespoon of Olive Oil, garlic powder, black pepper, paprika, and salt
- Combine until well seasoned . In a 10 inch deep Pie pan, spray with cooking spray. Then press potatoes into pan, evenly up the sides and bottom.
- Bake at 375 degrees for 15 minutes. Then allow to cool. While its cooling, prepare the filling
- In a large pan, Heat remaining 1 tablespoon of Olive oil. Add chopped onions, Garlic, and mushrooms. Sautee till onions are translucent and mushrooms are aldente` . About 5 minutes. Add Frozen chopped Spinach. Make sure that all the water has been squeezed out prior. Season with salt, pepper and Chile flake.
- Sautee veggie mixture for another 3 minutes and add chopped parsley. Let cool for 10 minutes
- Combine veggie mixture, goat cheese and eggs. Stir well. Pour on top of cooled potato crust
- Bake in Preheated 375 degree oven for 25 to 30 mins or until set.
- Sprinkle with chopped chives . sliced cherry tomatoes and a bit extra goat cheese
- let cool and slice into 8 wedges.