Mushroom, Goat Cheese and Herb Frittata
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 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
  1. Preheat the oven to 375 degrees F.
  2. Beat together the eggs with the heavy cream, goat cheese, Parmesan cheese, salt, and pepper.
  3. 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.
  4. Add minced herbs and stir to combine.
  5. 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.
  6. Let the frittata cook for 15-18 minutes or until the eggs are set but the top isn't browned.
  7. Cut the frittata into 8 wedges and serve.
Recipe adapted from the Williams-Sonoma Blog
Recipe by Natural Chow at