Mushroom, Goat Cheese and Herb Frittata

Breakfast, Cook, Fall, In Season, Meat-Free Mains, Recipes

This hearty, rustic dish is a welcome addition to nearly any morning get-together. We also like the fact that it can be made in advance and served at room temperature, which allows hosts to be more relaxed around guests. For the best flavor, pick up the eggs at your local farmers’ market.


Mushroom, Goat Cheese and Herb Frittata


4 Tbs. (2 fl. oz./60 ml.) extra-virgin olive oil

2 shallots, finely chopped

1 cup (3 oz./90 g.) chopped mixed mushrooms

1 tsp. minced fresh thyme, or 1/2 tsp. dried thyme

1 tsp. minced fresh oregano, or 1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

Salt and freshly ground pepper

10 large eggs

3 Tbs. heavy cream

1/4 lb. (125 g.) fresh goat cheese, crumbled

1/3 cup (1 1/2 oz./45 g.) freshly grated Parmesan cheese


Preheat the broiler.


In a large oven-safe fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the shallots, mushrooms, thyme, oregano and red pepper flakes, season with salt and pepper, and saute, stirring often, until the shallots are soft and the mushrooms have released most of their liquid, 5-7 minutes. Remove from the heat.


In a bowl, using a fork, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper until blended. Add the shallot-mushroom mixture and the goat cheese and set aside.


Rinse out the fry pan, place it over medium-high heat, and warm the remaining 3 tablespoons oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, 10-15 minutes.


Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Carefully remove the pan from the broiler. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature. Serves 4 to 6.

34 comments about “Mushroom, Goat Cheese and Herb Frittata

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  7. Ash

    This does look delicious but I would think ten to 15 minutes on medium high heat would burn the frittata underneath. less time and less heat on the burner. maybe a few more minutes in the oven with less heat.

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  21. Tanya

    I made this recipe today for brunch for me…It was delicious! Yummy! So much flavor. I just so happened to have all the ingredients. A keeper.

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  27. Mary

    I only eat egg whites so I substituted them for whole eggs. I also used low fat sour cream instead of heavy cream and baked it for 25 minutes at 350. It’s very yummy!

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