Spinach & Mushroom Frittata

Preparation

1. Heat oven to 375 degrees.
2. In a small bowl, combine 1 tablespoon oil, 2 tablespoons tamari, 1/2 teaspoon smoked paprika and a sprinkle of salt & pepper. Add mushrooms and leave to soak for ~5 minutes
3. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
4. Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet. Add the onion and cook for ~3 minutes until they start to soften.
5. Add the mushrooms, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes.
6. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute.
7. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
8. Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
9. Once a few layers of egg have cooked, smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
10. Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.