Earthy mushrooms, goat cheese and fresh herbs pair with eggs in this easy and elegant frittata.
Do you have a favorite meal of the day? Are you all in on breakfast, lunch or dinner? While I’ll admit I’m a fan of three squares, I am partial to a relaxing, late morning breakfast or brunch on the weekend. If I’m planning for a group, I make sure there’s a mix of sweet and savory. Eggs of some sort are a must, along with a salad (fruit or green), muffins, pastries or breads, a pot of fresh coffee and, if we’re feeling a little frisky, a specialty cocktail.
If it’s just a quiet, lazy breakfast with my family on the weekend, my boys almost always request eggs. My youngest son makes a mean soft, cheesy scramble and I have to say, they taste even better when this proud mama watches how attentive he is to his task. He’s all business at the stove, careful with the heat and slowly stirring until they’re just cooked through, super soft and silky.
When it’s my turn I’ll go simple like a couple of eggs over-easy or whip up an egg dish that can be baked and sliced. If I have some piecrust wrapped and stored in my freezer than perhaps a quiche is in order. No pie crust? No problem. How bout a crustless quiche or a frittata? Now a crustless quiche and frittata are quite similar, the difference being that the quiche is mixed up and popped straight into the oven whereas a frittata is started on the stove and then finished in the oven. A cast iron skillet is my favorite vessel for frittata making. They make the move from stove to oven and have a naturally non-stick surface.
A frittata is a versatile egg dish that can be tweaked and tailored to your tastes. My boys love a bacon cheddar version, while this mushroom goat cheese frittata is a tasty option for a grown up brunch or a light dinner. The earthiness of the mushrooms pair beautifully with tangy goat cheese, and a handful of fresh herbs ties it all together.
Looking for more brunch ideas? Here you go…a little something for everyone. Have a fantastic weekend!
Ham and Cheese Crustless Quiche
Real Man Quiche
Skillet Baked Eggs
Lemony Avocado Toast with Arugula
Blueberry and Mascarpone Stuffed French Toast
Savory Dutch Baby
Bloody Mary with All. The. Fixins.
Creamy Steel Cut Oats with Maple Applesauce
Butterscotch Muffins with Brown Sugar Glaze
Candied Bacon and Egg Strata
Citrus Salad with Chive Vinaigrette
- 2 Tbsp unsalted butter
- 1 small onion, diced
- 10 oz crimini (or your favorite mushrooms), sliced
- 1 garlic clove, minced
- 10 eggs
- 2/3 cup half and half
- 1/4 cup fresh chives, minced
- 2 tsp fresh thyme, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz goat cheese
Preheat the oven to 375 degrees.
Melt the butter in a 10-inch oven proof skillet (preferably cast iron) over medium heat.
Add the onion and saute for 3-5 mins until golden. Add the sliced mushrooms and garlic and continue to saute until mushrooms are golden brown, about 10-12 mins.
Whisk the eggs, half and half, chives, thyme, salt and pepper together in a large bowl.
Scatter the goat cheese over the mushroom mixture and pour the egg mixture over the top.
Stir the mixture in the pan and cook over medium heat until the edges are set but the center is still loose, about 8-10 mins.
Put the pan in the oven and finish cooking for an additional 8-10 mins or until set.
Slice and serve. The frittata can be served warm or at room temperature.