This Week's Recipe: Mushroom and Goat Cheese Frittata!

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Mushroom and Goat Cheese Frittata

Calories per Serving: 503
Total Protein per Serving: 24 grams
Total Carbs per Serving: 23 grams
Total Fat per Serving: 36 grams
Saturated Fat per Serving: 11 grams
Total Fiber per Serving: 2 grams

Looking for an easy-to-make spring meal? This vegetarian frittata is simple yet satisfying – try it tonight on the CMWL Modified Plan.

Servings: 4
Estimated Total Preparation Time: 35 minutes

Ingredients
8 eggs
5 tbsp grapeseed oil, divided into two parts
8 oz crimini mushrooms, sliced
1 russet potato, small cubes
2 shallots, sliced
1 tbsp fresh thyme leaves
6 oz goat cheese, crumbled
Salt and pepper

Preparation

Preheat oven to 400 degrees F. In an oven-proof non-stick sauté pan on high heat, add 3 tablespoons oil; when hot, add mushrooms, potatoes, and shallots. Season with salt and pepper. Cook until potato is tender. Add thyme leaves and fold mixture.

In a bowl, beat eggs. Season with salt and pepper.

Add the remaining 3 tablespoons of oil to the sauté pan. Pour in egg and crumble in goat cheese. Cook for 1 minute on the stove top. Place in oven and cook for 8 to 12 minutes, or until egg is just set in the center of the pan.

When the frittata is finished cooking, carefully remove pan from oven. With a heat-resistant spatula, loosen the frittata from the sides of the pan. Slide frittata out of pan.

To serve, cut into wedges and place on four plates.

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