Wild Mushroom and Goat Cheese Frittata and Giveaway!

When I wake up, I don’t crave sweet pancakes or pastries, and I definitely don’t crave scrambled eggs. When I wake up, I want dinner. Pasta, steak, sauteed mushrooms; most days I eat leftovers for breakfast. The more savory the better.

My hubby is the breakfast cook in our family. He is an expert omelet maker and french toast flipper.  We have a standing joke that mommy can cook anything, except for breakfast. So when I do amaze my family by pulling out pans first thing in the morning, I make a breakfast that is more like dinner. Happy mommy = happy family, right?

Wild Mushroom and Goat Cheese Frittata

Frittata, a dish that’s breakfast, lunch, dinner and brunch all rolled into one! It’s an elegant and filling meal for any occasion and is quick to prepare.

The word frittata comes from the Italian phrase “to fry” and is considered an open-face omelet of sorts. That means you can load your skillet with just about any filling, like a regular omelet. Actually the more ingredients you add to the frittata the better, because it thickens the frittata gives it better visual appeal.

So how does one make a perfect frittata that effortlessly slips out of the skillet in one dazzling circle? I’ll let you…

This artful cutting board was made by Asheville’s Wooden Bowl Store.

First make sure to add an ample amount of oil to the skillet and whirl it around until the sides are covered.

Then heat that skillet until it is literally “smoking-hot.”

Have your egg and milk mixture ready. When the skillet is smoking, grab the handle and briskly move the skillet around in little circles–that way when you pour the egg mixture in, it moves around the bottom and creates a skin. Continue pouring until all the eggs are in the skillet and the edges are already golden brown.

Add the filling to the egg mixture and top with fresh herbs or cheese (or both!)

Then pop it in the oven to finish cooking. Voila! A perfect Frittata.

For this particular frittata, I added a mix of earthy crimini and oyster mushrooms, zucchini, shallots and rich creamy goat cheese. These rustic, yet elegant, flavors take this frittata to a new realm of goodness. Of course you do need to precook the mushrooms and zucchini to render out the extra liquid. Yet the few extra minutes deepen the mushroominess and give the frittata a flavor that is worth every second of your time.


Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Wild Mushroom and Goat Cheese Frittata


8 eggs
½ cup whole milk
3 Tb. vegetable oil
4 oz. sliced wild mushrooms, sliced (crimini, oyster, shitake…)
1 large shallot, quartered and sliced
1 small clove garlic, minced
6-8 drops of truffle oil (optional)
¾ chopped zucchini
3 oz. soft goat cheese
¼ cup chopped green onions
Salt and Pepper


Preheat oven to 350 degrees F. Preheat a skillet to medium-high. Add 1 Tb. oil to the hot skillet, then add shallot. Sauté for 2 minutes. Then add the garlic and toss.

Add the sliced mushrooms. Carefully add the truffle oil, if desired. Sauté the mushrooms for 5-10 minutes, until deep brown, to render out the moisture. Finally, add the zucchini to the skillet and sauté another 2-3 minutes. *Truffle oil is POTENT—use it sparingly.

Transfer the veggies to a plate and wipe the skillet with a paper towel.

Put the skillet back over high heat with 2 Tb. oil. Mix eggs and milk with ½ tsp. salt and fresh pepper. Whisk until frothy.

Briskly swirl the skillet around as you pour the egg mixture in—this creates a crust on the outer edge. Then add the mushroom and zucchini mixture back to the skillet and crumble the goat cheese over the top.

Remove from heat and place in the oven for 15-20 minutes until cooked through. Slide out of pan onto a cutting board and cut into wedges.

And now for the giveaway…

I just returned home from BlogHer Food conference and brought you a goodie bag!

This goodie bag giveaway includes: two wonderful cookbooks and a bunch of little surprises from several trusted companies.


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Leave a separate comments for each entry.

*For US residents only–sorry international friends!

Winner selected and announced May 30th.

Awarded to Debbie from Squirrel Bakes

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129 Responses to “Wild Mushroom and Goat Cheese Frittata and Giveaway!”

  1. #
    Brian @ A Thought For Food — May 25, 2011 @ 5:53 am

    I make a frittata about once every couple of weeks… when we’re in dire need of using up our CSA produce. Thank you for the helpful tips!


  2. #
    Julie M. — May 25, 2011 @ 8:03 am

    Yum! I love a good frittata. This looks really good; especially considering you added in mushrooms and goat cheese. Two of my favorite foods!


  3. #
    Steve @ HPD — May 25, 2011 @ 2:20 pm

    Fine Cooking had a great Frittata 101 last year. Was more of a flow-chart than a recipe, resulting in about a billion combos.


    • Sommer — May 26th, 2011 @ 2:01 pm

      Hey Steve, I think the Italians had a handle on a wide array of frittatas long before Fine Cooking. ;)


  4. #
    Steve @ HPD — May 25, 2011 @ 2:25 pm

    For what it’s worth, lots of recipes go with oven roasting the veggies instead of sautéing, to keep the water content down. But I personally prefer sautéing to keep everything on the soft side.


  5. #
    Jan — May 25, 2011 @ 3:03 pm

    Get this via email.


  6. #
    kankana — May 25, 2011 @ 5:56 pm

    gorgous ! I am making this for our weekend breakfast .. i love eggs and with mushroom the frittata will taste double yummy :)


  7. #
    Debbie — May 25, 2011 @ 10:41 pm

    I just made a goat cheese frittata for breakfast this weekend with leftover broccoli, yours look delicious as well. I have always wanted to try truffle oil, good idea for a frittata!


  8. #
    Quay Po Cooks — May 26, 2011 @ 3:42 am

    Frittata is like a blank piece of canvas. This is one versatile dish that you can let your imagination go wild. I like your version and definitely will try this soon.


  9. #
    Shilpa — May 26, 2011 @ 5:05 am

    That frittata looks amazing…I love this brilliant lunch/dinner dish…the pictures are amazing, especially love the idea of using a whole lot of assorted mushrooms..love their earthiness.



  10. #
    Steve @ HPD — May 26, 2011 @ 6:28 am

    Fine Cooking did a Frittata 101 last year … listed a dozen options for each category, such as meats, cheeses, herbs, veggies, etc, and how much of each to throw in to keep it balanced. As a result, you got thousands of permutations from one recipe. Total dude way of cooking!

    I can’t look at a picture of mushrooms without hearing Julia Child lecture me to not crowd them on the pan. Was that in Julie and Julia?



  11. #
    daksha — May 26, 2011 @ 8:25 am

    This dish new for me Definitely a must try! Looks so appealing! i’m follow u facebook. plz follow me in facebook .


  12. #
    Jan — May 26, 2011 @ 6:07 pm

    Subscribe by email.


  13. #
    Julia @ DimpleArts — May 26, 2011 @ 10:21 pm

    Awesome looking frittata. Great for a Saturday breakfast idea:)


  14. #
    Jan — May 27, 2011 @ 8:44 am

    I have never made a frittata…may try now.


  15. #
    Jan — May 27, 2011 @ 8:45 am

    Comes by email.


  16. #
    Ngan — May 27, 2011 @ 9:29 am

    I love your website and this recipe is so easy to make! Will definitely try this.


  17. #
    Ngan — May 27, 2011 @ 9:33 am

    Forgot to mention, I subscribed and shared via email!


  18. #
    Deb — May 27, 2011 @ 11:40 am

    Frittata sounds delicious…! I subscribed…


  19. #
    Gale Reeves — May 28, 2011 @ 6:33 am

    I am now following you on facebook. Thanks for offering the give-away.


  20. #
    Cindy — May 28, 2011 @ 2:42 pm

    I am following you on facebook.


  21. #
    Cindy — May 28, 2011 @ 2:44 pm

    I subscribed by email.


  22. #
    Cindy — May 28, 2011 @ 2:45 pm

    I post about the giveaway on facebook.


  23. #
    Liz Berry Wagner — May 28, 2011 @ 11:52 pm

    Gotta love frittatas and I always add lots of ingredients as well like zucchini and red potatoes and onions. This one looks delicious and I will certainly try it out. Thanks for sharing your wonderful recipes!!


  24. #
    Sheila — May 13, 2013 @ 8:24 am

    One word…Perfection!


  25. #
    Stephanie — July 2, 2013 @ 7:40 am


    Does goat milk have to be used in this recipe? Can a heavy cream or other milk be used?



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