Ingredients
- 8 Eggs
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Marinated Portobello Mushrooms with Roasted Red Peppers
- 1 cup Fresh Spinach
- 4 oz Goat Cheese
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- Fresh Basil Leaves, for garnish
Directions
Preheat oven to 375°F. In a large mixing bowl, whisk eggs then set aside. Heat extra virgin olive oil in a large skillet over medium heat. Add mushrooms and spinach leaves and sauté until wilted, about 2-3 minutes. Remove skillet from heat and let cool slightly. Gently fold the vegetable mixture into the scrambled eggs and add salt and pepper. Pour mixture into a nonstick, oven-safe skillet and place over medium heat. Cook frittata without stirring until edges begin to set and bubbles form in the center. Add in goat cheese and transfer skillet to preheated oven and bake for 10-12 minutes, or until frittata is fully set and a toothpick inserted into the center comes out clean. Let it cool slightly before transferring it to a serving dish. Garnish with fresh basil leaves. Serves 2-4.
