Mushroom and Goat Cheese Frittata

Why This Is Strictly Keto

A frittata is naturally low in carbs — it is eggs set around a filling. This one uses butter-fried mushrooms, a handful of spinach and tangy goat cheese, with no milk, flour or potato in the mix.

Ingredients

• 3 tablespoons butter
• 5 ounces (140 g) mushrooms, sliced
• 2 scallions, chopped
• 3 ounces (85 g) fresh spinach
• 6 large eggs
• 4 ounces (115 g) goat cheese, crumbled
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Preheat: Heat the oven to 350°F (175°C).

2. Fry the mushrooms: Melt the butter in an oven-safe skillet over medium heat. Fry the mushrooms and scallions for 5–6 minutes until golden.

3. Wilt the spinach: Add the spinach and stir for 1 minute until wilted.

4. Add the eggs: Whisk the eggs with the salt and pepper and pour over the vegetables. Scatter the goat cheese on top.

5. Bake: Move the skillet to the oven and bake for 18–20 minutes until set in the center and golden. Rest for 5 minutes, then cut into wedges.

Nutritional Info (per serving, approximate)

Tips

• Brown the mushrooms properly before adding anything else — pale mushrooms make a watery frittata.
• A cast-iron skillet gives the best crust and goes straight from stove to oven.
• Serve warm or at room temperature with a green salad.