Low carb goat cheese and mushroom frittata

Frittata

• 5 oz. mushrooms
• 3 oz. (2¾ cups) fresh spinach
• 2 oz. (9 tbsp) scallions
• 2 oz. butter
• 6 eggs
• 4 oz. goat cheese
• salt and pepper

For serving

• 5 oz. (2½ cups) leafy greens
• 2 tbsp olive oil
• salt and pepper
  

  Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste.
  3. Cut the mushrooms into wedges. Chop the scallions.
  4. Melt the butter in an oven-proof skillet and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown.
  5. Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper.
  6. Pour the egg mixture into the skillet. Place skillet, uncovered, in the oven and bake for about 20 minutes or until golden brown and set in the middle.
  7. Serve with leafy greens and olive oil.