Treat your friends and family to this quick and easy Mushroom and Goat Cheese Frittata for breakfast, brunch or "brinner"!
What do you call this dish: frittata or crustless quiche?
Whatever name you choose, this savory Mushroom and Goat Cheese Frittata is one of the best ways to serve eggs to a group of people. It's a one-pan meal that takes minutes to prep and toss in the oven to bake.
A large cast iron skillet is ideal for this dish. It goes from stovetop to oven effortlessly. I love the bright flavors that fresh herbs bring to the dish, mainly because they are a wonderful complement to the rich, creamy goat cheese, but you can certainly use dried herbs if that's what you have on hand. The same goes for the mushrooms. I used a combination of Oyster, Shiitake and Cremini mushrooms, but pick your favorites to customize the dish.
Mushroom and Goat Cheese Frittata
- 2 tablespoons olive oil
- 12 ounces mixed mushrooms chanterelle, oyster, cremini, shiitake, etc, cleaned and thinly sliced
- 2 cups baby spinach
- 1 garlic clove minced
- Salt and pepper
- 8 eggs
- ¾ cup heavy cream
- 1 ½ teaspoons chopped fresh parsley
- 1 ½ teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme leaves
- 4 ounces crumbled goat cheese
- ¼ cup grated parmesan cheese
- Preheat oven to 325 degrees.
- Choose an oven-safe skillet, 10" or 12". Heat oil in skillet over medium-high heat. Add mushrooms and saute until liquid is evaporated, about 8-10 minutes. Add spinach and garlic and saute for 1 minute. Spinach should start to wilt. Season with salt and pepper.
- Whisk eggs, cream and herbs together in a bowl. Pour into skillet and dot goat cheese evenly over egg mixture. Sprinkle with parmesan cheese.
- Bake until just set in center, about 35 minutes. Remove from over and let set 10 minutes before serving.
Nutrition info not guaranteed to be accurate.