Wild Mushroom + Goat Cheese Frittata

I am a fan of the egg. Scrambles, omelets, quiches, frittatas! I feel like some people think frittatas are fancy or complicated, but they’re actually incredibly easy. Easier than a quiche, for sure, because you don’t have to worry about the pie crust aspect! I’m not a big pie crust person anyway (don’t hate me, I know that’s a controversial statement) so a frittata is more my style. Healthy and high protein, but still feels like a nice brunchy treat. Win win win.

You can add almost any mix of cheese, veg, and protein into your frittata. Use this basic formula and mix it up with some shredded swiss or blue cheese instead of the goat cheese. Try shallot or leek instead of the onion, or thinly sliced sweet potatoes instead of mushroom. OR add all of the above and take yourself on a real journey. The sky’s the limit! The important part is to include the dairy + cheese components (I’m usually not a big dairy person but you really do need the cheese and mlik here, IMO) and do not overcook your frittata!

Wild Mushroom + Goat Cheese Frittata

Serves 6

Ingredients:

1 tbsp olive oil
12 eggs
1/2 cup milk (I used 2%, if you want a richer, more custardy frittata use a higher fat content)
4 oz goat cheese crumbles
1 yellow onion, thinly sliced
1 cup sliced mixed wild mushrooms
2 cups spinach, roughly chopped
3 slices cooked & crumbled bacon (optional)
2 cloves garlic, minced
2 tsp dried basil
Generous pinch of each: cracked black pepper, sea salt, red chili flakes, and even EBTB seasoning if you have it!

Preheat your oven to 400°F.

Heat olive oil over medium heat in a deep, oven-safe skillet. Add onions and sauté until tender and translucent, about 5-10 minutes. Add mushrooms and garlic and sauté another 5 minutes until the mushrooms develop a nice sear and begin to brown and soften. If you’re going to add your bacon crumbles, throw them in now, along with the spinach, spices, & seasonings.

While the veg cooks, quickly whisk together the eggs and milk with a pinch of S&P.

Once the spinach is wilted, use a spatula to flatten the veg in the bottom of the skillet and evenly sprinkle goat cheese crumbles on top. Pour in your egg mixture and let the frittata set on the stovetop for about 5 minutes, until the outer portion begins to turn opaque.

Transfer your skillet to the oven (remember, make sure it’s cast iron or otherwise oven-safe!) and bake for 10-15 minutes, until you can poke a knife into the middle and no liquid runs out.

Remove frittata from the oven and let cool for about 5-10 minutes. Cut into wedges and if you’re an avo lover, top with a few nice avocado slices sprinkled with finishing salt. (And some more Everything but the Bagel seasoning if you’re extra like me.) I like to serve this with a simple green salad and/or a sliced heirloom tomato garnished with yet more sea salt!