Spinach, Mushroom, and Goat Cheese Slab Frittata Recipe

Spinach, Mushroom, and Goat Cheese Slab Frittata Recipe - HERE’S ONE TINY, albeit impolite, advantage to having a small apartment in Manhattan: nobody asks if they can spend the night. There are no “spare” bedrooms, and although my son does have a lovely trundle, he likes to wake at the crack of dawn to make things out of Play-Doh. You, too, right?
Thus, I’m a little unfamiliar with the logistics of houseguests. I mean, I love a good dinner party—the planning, the conversation, the efficiency of meals scaled to group size—but I’ve always wondered, what happens when your guests stay the night? Do they … expect you to cook again in the morning? Because that sounds terrible unless you have a plan.
In such a situation, this would be mine: I began scaling frittatas to group size out of curiosity, and they were such a hit that they’re now in the regular rotation. There’s almost nothing a giant frittata can’t do. They make an excellent plan-ahead breakfast, either at the start of a workweek or in advance of weekend entertaining, because the squares reheat well. Add some freshly baked biscuits (similar to an unsweetened British scone) or your favorite bread and you’ve got an egg sandwich. But we’ve also found frittatas a welcome addition to lunch—at room temperature, on a bed of salad greens, with extra crumbled cheese and sliced tomatoes.

Makes 12 squares of frittata
Spinach, Mushroom, and Goat Cheese Slab Frittata Recipe

Ingredients for Spinach, Mushroom, and Goat Cheese Slab Frittata

  • Butter, softened, for baking dish
  • 225 grams (5 ounces) baby spinach
  • 1 tablespoon (15 ml) olive oil
  • 225 grams (½ pound) pork sausages, removed from casings (optional)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 225 grams (½ pound) white or chestnut mushrooms, thinly sliced
  • 80 ml (⅓ cup) double cream
  • 1 teaspoon coarse sea salt, plus more to taste
  • Freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 4 spring onions, thinly sliced
  • One 115-gram (4-ounce) log goat cheese, crumbled
  • 12 large eggs

Directions for Spinach, Mushroom, and Goat Cheese Slab Frittata

  1. Heat the oven to 180°C/gas 4, and butter a 9-by-13-inch baking dish.
  2. prepare the vegetables If you’ve just washed your spinach, no need to dry it before wilting it in the pan. If it’s already dry, bring ½ inch water to a boil in a very large heavy frying pan, then add the spinach and cook, turning with tongs, until wilted, for about 1 minute, then cook, covered, over moderately high heat, until the spinach is tender, 1 to 2 minutes more. Drain in a colander, and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop it. You will have about 100 grams (½ cup) fairly tightly packed cooked spinach.
  3. Wipe the frying pan dry, turn the heat to medium-high, then add olive oil to the frying pan. Once the oil is hot, add the sausage (if using) and cook until browned, breaking it up with a spatula, for about 5 minutes. Remove with a slotted spoon, and discard all but 1 tablespoon of drippings. Stir the onion and garlic into the frying pan. Cook over medium-low heat until the onion is tender, about 5 minutes. Add the mushrooms, increase heat to medium-high, and cook, stirring, until the mushrooms have softened and exuded liquid, and that liquid has cooked off, about 5 minutes. Stir in the cream, salt, pepper, nutmeg (if using), chopped spinach, and reserved sausage (if using) and bring to a simmer. Remove the frying pan from heat and let cool slightly.
  4. bake the frittata In a large bowl, whisk together the eggs, salt, and pepper. Stir in the vegetable mixture, spring onions, and goat cheese. Pour into the prepared dish, and bake until golden and set, about 30 minutes.
  5. to serve Cool on a rack for 5 minutes before serving in squares.

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