Some days, you just want something special for breakfast. Something gourmet (and, might I add, sinfully delicious) that doesn’t take four hours to make or mass amounts of cooking experience. And this frittata is just that.
Now, mushroom, goat cheese and herb frittata may sound like an insanely fancy/complicated dish, but in reality, it’s almost as easy as making scrambled eggs.
Generally speaking, I am not a mushroom lover. I’ll pick those suckers off any pizza, out of any spaghetti sauce—because I hate them with the passion. Sigh. It’s a texture thing.
But when I had mushrooms in this frittata, the taste and texture didn’t bother me at all. In fact, I felt like they took the dish to an entire other level. Coming from a picky eater, this frittata is ah-mazing. Hands down, this is one of the best breakfasts I’ve had in a LONG time.
I based today’s recipe off of a few different recipes. I got the idea for the frittata from the Williams-Sonoma blog, but I didn’t really like the method used in that recipe, so I combined methods from my other frittata recipe and this german pancake recipe. The result of these 3 recipes and a little bit of experimentation was true perfection.
For whatever reason, there is a big puddle of butter on my frittata. Oh well, who cares?
This mushroom, goat cheese and herb frittata is sure to be a hit at your house and please even the pickiest of eaters. Most of my family doesn’t like mushrooms at all and they all were head over heels for this frittata. It’s quickly become a hit in my house and I can’t wait to make it again. I love how easy to it prepare, how simple the ingredients are, and how great the result is. A tender, savory frittata in less than 30 minutes.
Here’s the recipe:
- 10 large eggs
- 3 tablespoons heavy cream
- ¼ lb. (4 oz. or ½ cup) fresh goat cheese, crumbled
- ⅓ cup (1½ oz.) freshly grated Parmesan cheese
- Salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil
- ½ medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 cup white mushrooms, chopped
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh oregano, minced
- Preheat the oven to 375 degrees F.
- Beat together the eggs with the heavy cream, goat cheese, Parmesan cheese, salt, and pepper.
- Pour olive oil into a large cast-iron skillet (8 or 9 inch). Turn the heat to medium-high. Add the onions, mushrooms, and bell pepper and cook for several minutes, stirring frequently, until the onions are soft and golden brown.
- Add minced herbs and stir to combine.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Immediately return the pan to the oven.
- Let the frittata cook for 15-18 minutes or until the eggs are set but the top isn't browned.
- Cut the frittata into 8 wedges and serve.