Fallback Frittata

Preheat your oven to 350 F. In a large mixing bowl, whisk together the eggs, milk and a pinch of salt and pepper. Set aside.

In a large 10 1/2″ diameter (oven-safe, if you have one) skillet, melt the butter over medium high heat. Once foamy, add the mushrooms. Again, add a pinch of salt and pepper. Cook until the mushrooms have shrunk and have added some color, about 7-10 minutes. Next, add the spinach and cook while stirring occasionally until just wilted.

Add the egg and milk mixture into the pan. Stir occasionally, scraping the bottom of the skillet with a rubber spatula, and cook the eggs until they reach a soft curd. The eggs should still be runny. Take off the heat and add the goat cheese in small chunks around the pan.

If using an oven safe skillet, you can place it directly into the hot oven. I prefer to transfer my egg mix into a buttered 9 3/4″ diameter pie/quiche dish. Bake for 25-30 minutes, or until firm and bubbly. Serve immediately.