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.

Print
Print

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Wild Mushroom and Goat Cheese Frittata

Ingredients:

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
Oil

Directions:

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.

TO ENTER: ~GIVEAWAY CLOSED~

Subscribe by Facebook.

For additional entries: Subscribe by Twitter, RSS or Email.

OR Tweet about this post, including a link.

OR Post this article on your Facebook Page.

OR “Share” on Stumble Upon.

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!”

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    spiceblogger — May 23, 2011 @ 6:38 am

    I’m tweeting this!
    And that frittata looks amazing! Saving that recipe for next weekend. Thanks!

    –shelley

    Reply

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    spiceblogger — May 23, 2011 @ 6:40 am

    Also subscribing on Facebook!

    Reply

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    Rachel @ Rachel's Recipe Reviews — May 23, 2011 @ 6:43 am

    Great instructions on how to make the perfect frittata, thanks! I love frittatas and this one looks like a winner.

    I “liked” you on facebook :)

    Reply

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    Rachel @ Rachel's Recipe Reviews — May 23, 2011 @ 6:44 am

    I also follow you on Twitter.

    Reply

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    Rachel @ Rachel's Recipe Reviews — May 23, 2011 @ 6:44 am

    And I subscribe to your RSS via Google Reader. :)

    Reply

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    Lindsay @Eat, Knit, Grow — May 23, 2011 @ 6:46 am

    Yum! I love frittata! That looks wonderful!

    Reply

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    Maris (In Good Taste) — May 23, 2011 @ 6:46 am

    This looks like an amazing breakfast. I have heard of breakfast for dinner but this is dinner for breakfast! Lucky family you have!

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    sweetlife — May 23, 2011 @ 6:48 am

    great tips fritttatas are widely popular in our home..glad you had a blast at blogher!!

    sweetlife

    Reply

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    Lana @ Never enough Thyme — May 23, 2011 @ 7:29 am

    The frittata looks absolutely mouth-watering. I love goat cheese with eggs. Something about that extra “tanginess” wakes up the whole dish. I’ll definitely be trying this very soon. And, I’ve shared this post on StumbleUpon.

    Reply

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    Cheryl Stoy — May 23, 2011 @ 7:32 am

    Okay…I am so making this in the next few days…great pics and great directions!

    Reply

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    Nelly Rodriguez — May 23, 2011 @ 7:45 am

    Oh, a kind soul to share her goodies with us pitiful non-goers! I’ve subscribed via FB!

    Reply

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    Nelly Rodriguez — May 23, 2011 @ 7:47 am

    I tweeted about it…but have no clue how to grab a link. So….trust me. I tweeted.

    Reply

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    Erica — May 23, 2011 @ 7:48 am

    Facebook subscriber

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    Erica — May 23, 2011 @ 7:48 am

    Email subscriber

    Reply

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    Christopher sorel — May 23, 2011 @ 7:50 am

    subscribed by facebook

    Reply

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    Christopher sorel — May 23, 2011 @ 7:50 am
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    Christopher sorel — May 23, 2011 @ 7:55 am

    shared on stumble upon

    Reply

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    Brandon @ Kitchen Konfidence — May 23, 2011 @ 8:07 am

    I love a good wild mushroom frittata. Well… I love a good wild mushroom anything when I stop and think about it. I like to finish with a sprinkling of truffle salt (no truffle oil in my pantry). Thanks for sharing!

    Reply

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    jenna — May 23, 2011 @ 8:16 am

    ooooo this looks amazing!! holy yumminess!! Frittas are perfect for weeknight dinners. so fast and easy!!

    Reply

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    Sawsan@chef in disguise — May 23, 2011 @ 8:29 am

    YUM!
    That is a wonderful frittata..
    as always I’m in love with your pictures

    Reply

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    Jean (Lemons and Anchovies) — May 23, 2011 @ 8:46 am

    You and I have the same idea about breakfast. I’ll take a dinner item rather than a sweet one any day. Love your frittata–it has all the flavors that I would add in one that I would make myself. Great tip to prevent sticking, too. :-)

    Reply

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    RavieNomNoms — May 23, 2011 @ 8:47 am

    YUM! I am so obsessed with frittatas and quiches lately! This looks absolutely delicious!

    Reply

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    The Mistress of Spices — May 23, 2011 @ 9:00 am

    This sounds delish, and I do happen to have all the ingredients for it on hand (minus the wild mushrooms – regular ones will have to do). Thanks for the wonderful recipe!

    Reply

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    sonia — May 23, 2011 @ 9:04 am

    Dear this is looking an appetizing frittata, cudn’t resist making one for myself, so fresh and good !
    Beautiful pictures and recipe to follow makes it more interesting post. Hope you had a wonderful conference and a thoughtful giveaway of books…cheers !

    Reply

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    Megan @ Pip and Ebby — May 23, 2011 @ 9:13 am

    Liked you on facebook (pipandebby)!

    Reply

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    Megan @ Pip and Ebby — May 23, 2011 @ 9:14 am

    You’re also part of my RSS (google reader) feed (mmporta).

    LOVE the idea of dinner for breakfast. This frittata looks amazing!

    Reply

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    Barbara | Creative Culinary — May 23, 2011 @ 9:17 am

    Wishing I had been. Last year I said next year, yet…no show again. The goody bag would help. :)

    I love anything mushroom and while I make mushroom quiche fairly regularly; not sure why I pass on the frittata. Won’t happen again, promise.

    Tweeted and stumbled (buddy).

    Reply

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    Carolyn — May 23, 2011 @ 9:22 am

    Frittata holds a special place in my heart, because it is the first gourmet meal I ever made my husband. I was so thrilled with how easy and delicious it was. This one has the makings of an awesome frittata!

    Reply

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    Tricia — May 23, 2011 @ 10:07 am

    Gotta love Frittata’s……

    Reply

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    Heather at FarmgirlGourmet — May 23, 2011 @ 10:16 am

    Yum….that looks amazing. Now I’m hungry – again! :)

    Reply

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    Deb @ knitstamatic — May 23, 2011 @ 10:25 am

    Your frittata looks delicious! Love making htem for dinner.

    Reply

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    Deb @ knitstamatic — May 23, 2011 @ 10:26 am

    I am following you on twitter. Oh and please excuse the typo in my previous comment. Fingers got crossed I guess! :-)

    Reply

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    Deb @ knitstamatic — May 23, 2011 @ 10:26 am

    I have “liked” you on facebook

    Reply

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    Deb @ knitstamatic — May 23, 2011 @ 10:26 am

    I have tweeted this post with a link.

    Reply

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    Deb @ knitstamatic — May 23, 2011 @ 10:27 am

    I have posted this article on my facebook page.

    Reply

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    Gwen~healthymamma — May 23, 2011 @ 10:36 am

    I love frittatas for breakfast or dinner. Mushrooms and zuk is a wonderful combination, also asparagus.
    I subscribe by RSS!

    Reply

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    Gwen~healthymamma — May 23, 2011 @ 10:37 am

    I follow you on Twitter. Don’t know if that counts as an extra entry since your directions said ‘or’, but everyone else was leaving multiple comments so I’m leaving one just in case. delete this if not.

    Reply

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    Gwen~healthymamma — May 23, 2011 @ 10:38 am

    I like you on facebook.

    Reply

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    Gwen~healthymamma — May 23, 2011 @ 10:38 am

    I stumbled this.

    Reply

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    Jennifer in SC — May 23, 2011 @ 10:53 am

    Frittata looks great, but I’m calling dibs on that muffin!

    Reply

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    Victoria @ Mission: Food — May 23, 2011 @ 11:05 am

    I love breakfast foods. It’s funny that you don’t usually cook breakfast food, but you definitely did a great job here :) I’m more of a quiche girl (love the buttery crust) but frittatas as awesome too. I love the mushrooms and goat cheese.

    PS I subscribe on Facebook.

    Reply

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    Victoria @ Mission: Food — May 23, 2011 @ 11:05 am

    I also subscribe on Twitter.

    Reply

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    Victoria @ Mission: Food — May 23, 2011 @ 11:06 am

    And also to your RSS feed.

    Reply

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    Kate@Diethood.com — May 23, 2011 @ 11:11 am

    I didn’t get to this for breakfast, but I am going to make it for dinner tonight… I just forwarded it to hubz and he says he can’t wait to get home from work so he can eat it up. He requested that I make two … one for him, the other for the rest of us.

    Reply

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    Kate@Diethood.com — May 23, 2011 @ 11:13 am

    I subscribe to your RSS

    Reply

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    Kate@Diethood.com — May 23, 2011 @ 11:13 am

    I Like you on FB

    Reply

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    Saee Koranne-Khandekar — May 23, 2011 @ 12:18 pm

    OMG! It is close to midnight and I want that frittata NOW! Gorgeousness on a plate.

    Reply

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    Eva — May 23, 2011 @ 12:24 pm

    I posted this to my FB page!

    Reply

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    Eva — May 23, 2011 @ 12:24 pm

    I also liked you on FB so I’ll get your yummy updates!

    Reply

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    Andrea @From the Bookshelf — May 23, 2011 @ 12:37 pm

    I am so with you on the breakfast front! The more savory the better.

    Reply

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    Lindsey@Lindselicious — May 23, 2011 @ 12:40 pm

    OMG I had this for breakfast this weekend from BLD in LA and it was so good! Now I can make it at home with your recipe. (No excuses!).

    Reply

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    Lindsey@Lindselicious — May 23, 2011 @ 12:40 pm

    Oh and I already like you on FB.

    Reply

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    Lindsey@Lindselicious — May 23, 2011 @ 12:41 pm

    And will follow you on twitter! (MsLindselicious)

    Reply

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    Linda — May 23, 2011 @ 12:54 pm

    Sommer, Great tip on circling the smoking hot pan! I’m definitely going to try this out next time I make a frittata. And seeing that I enjoy breakfast foods for dinner, this will probably be a weeknight dinner!!

    Reply

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    carolinaheartstrings — May 23, 2011 @ 12:59 pm

    That looks just fantastic. I cannot wait to give this recipe a try.

    Reply

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    Pudding Pie Lane — May 23, 2011 @ 1:04 pm

    Oh no! I’m in the UK :( Guess I’ll just marvel at these photos instead :) I LOVE that you’ve used oyster mushrooms and very creamy goats cheese, sounds like my kind of meal, and my mum would love it too (happy mummy = happy me)

    Reply

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    Liz — May 23, 2011 @ 1:29 pm

    This frittata looks amazing! I’d much rather have this than a danish or donut, too!

    Reply

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    Liz — May 23, 2011 @ 1:30 pm

    I follow you on facebook~

    Reply

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    Liz — May 23, 2011 @ 1:30 pm

    I follow you through google~

    Reply

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    Liz — May 23, 2011 @ 1:30 pm

    I will tweet about your giveaway :)

    Reply

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    Jan — May 23, 2011 @ 1:32 pm

    Subscribe via email.

    Reply

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    Valerie — May 23, 2011 @ 1:37 pm

    It looks delicious, i love it, and your photos are great!!

    Reply

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    Tricia @ Saving room for dessert — May 23, 2011 @ 1:40 pm

    I’m a fan on Facebook!

    Reply

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    Tricia @ Saving room for dessert — May 23, 2011 @ 1:42 pm

    I subscribe by email :) And I must say the Frittata looks delicious. I could eat those mushrooms right out of the pan. And … I see something that looks like a lovely strawberry muffin hiding in the background. I have strawberries in my fridge and need something else to make – you sharing that recipe? Ha-ha – it looks amazing!

    Reply

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    5 Star Foodie — May 23, 2011 @ 1:59 pm

    A gorgeous frittata, such delicious flavors, love the goat cheese here!

    Reply

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    pachecopatty — May 23, 2011 @ 2:07 pm

    This is one gorgeous frittata, love the pieces of zucchini and mushrooms;-)
    The colors in your photos are so intense, would you share your secret????

    Reply

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    Feast on the Cheap — May 23, 2011 @ 2:10 pm

    Looks wonderful!

    Reply

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    Amber @ Caleigh's Kitchen — May 23, 2011 @ 2:23 pm

    I liked on Facebook!

    Reply

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    Amber @ Caleigh's Kitchen — May 23, 2011 @ 2:24 pm

    I subscribe via email!

    Reply

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    Erin — May 23, 2011 @ 3:06 pm

    I have never made a frittata before, kind of intimidating. But not anymore. Thanks!

    Reply

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    Eileen — May 23, 2011 @ 3:18 pm

    I wouldn’t mind a slice of that frittata anytime during the day. It sounds wonderful – love mushrooms and goat cheese. Hope you had a great trip. I’m tweeting this post now!

    Reply

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    Sarah J — May 23, 2011 @ 3:38 pm

    I liked you on facebook :D

    Reply

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    Malli — May 23, 2011 @ 3:46 pm

    I will have to agree with you on the “breakfast Cravings” —- I too love savory things for breakfast and frittata, omelettes or quiches are my favorite things. Absolutely love your frittata with goat cheese and mushrooms:)

    Reply

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    Beth — May 23, 2011 @ 3:47 pm

    I’m Canadian, so I can’t enter. Rats! Good luck to everyone else!

    Reply

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    CLAIRE — May 23, 2011 @ 3:47 pm

    i cant wait to hear more abt blogher… i am jealous!

    Reply

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    torviewtoronto — May 23, 2011 @ 4:36 pm

    flavourful delicious and colourful frittata

    Reply

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    Priya Mahadevan — May 23, 2011 @ 6:22 pm

    thats one fine looking frittata! Looks perfect!

    Reply

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    Dmarie — May 23, 2011 @ 6:36 pm

    Love the tip about how to get a frittata to slip from the pan. Thanks, Spicy! As an e-mail subscriber, I always enjoy popping in here. And as long as I’ve been cooking, I still have much to learn, so I appreciate you teaching as well as providing the eye candy and great recipes!

    Reply

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    elle marie — May 23, 2011 @ 6:50 pm

    YAY I giveaway.. so generous of you!!! The photos look fabulous.. what is a French Toast Flipper? Did I get that right?

    Reply

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    Terese — May 23, 2011 @ 8:45 pm

    shared on FB!!

    Reply

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    Terese — May 23, 2011 @ 8:46 pm

    Tweeted this one too!

    Reply

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    Terese — May 23, 2011 @ 8:50 pm

    subbed via email!

    Reply

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    Mary @ Delightful Bitefuls — May 23, 2011 @ 9:29 pm

    Love your presentation! This looks crazy delicious!!!

    Reply

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    An Alaskan Cooks | Alaska Food and Wine — May 23, 2011 @ 9:38 pm

    I don’t want any swag … that’s not my reason for posting.

    This evening I saw your frittata recipe on FoodBuzz, read through it here, and saved it to my file. It looks quick, easy and delicious. Thanks for sharing it with your readers.

    Reply

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    Delishhh — May 23, 2011 @ 10:11 pm

    very yummy frittata – very nice recipe!

    Reply

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    Angie's Recipes — May 23, 2011 @ 10:11 pm

    Sommer, what a beautiful and delicious looking frittata you are sharing with us! Thumbs up just for you!

    Reply

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    Baking Serendipity — May 23, 2011 @ 10:22 pm

    My husband is the savory breakfast maker at our house…he can seriously hold his own when it comes to making omlettes! I’m definitely going to share this frittata recipe with him…and see if I can’t convince him to make it for me next weekend :)

    Reply

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    Christy — May 23, 2011 @ 11:41 pm

    Hahahaha….dinner for breakfast? That’s an amusing idea, but anyway, what’s stopping you, right?:p
    I’ve always associated frittatas with plane food, as they are usually the breakfast choice when flying across the Atlantic Ocean, and I bet yours taste better! Haha, yeah, come to think of it, sometimes when we cross the time borders, breakfasts end up as dinners or vice versa….so who cares, eat whatever you want and whenever you want it!:p

    Reply

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    marla — May 24, 2011 @ 5:34 am

    I also love the ease & flavors of a good frittata! Love that you can put anything in them and that they are virtually goof proof too :)

    Reply

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    mimosacafe — May 24, 2011 @ 6:34 am

    looking so delicious. have a beautiful day.

    Reply

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    Lindsey @ Gingerbread Bagels — May 24, 2011 @ 7:44 am

    My mama would absolutely LOVE this! What a great giveaway! I’m a Facebook subscriber. :)

    Reply

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    Biren @ Roti n Rice — May 24, 2011 @ 8:36 am

    The frittata looks great! I can eat it any time of the day.

    Reply

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    Emily @Cleanliness — May 24, 2011 @ 8:43 am

    Love this frittata! Following :)

    Reply

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    Chris and Amy — May 24, 2011 @ 9:57 am

    We’re subscribing by RSS and we think frittata are the perfect meal!

    Reply

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    Aimee — May 24, 2011 @ 11:28 am

    Wowza does that look good! I love love love mushrooms. Thanks for sharing!
    -Aimee

    Reply

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    Tiffany — May 24, 2011 @ 6:10 pm

    What a great earthy flavor combination! Looks delish Sommer!

    Reply

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    Jan — May 24, 2011 @ 7:53 pm

    I subscribe via email.

    Reply

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    Sylvie @ Gourmande in the Kitchen — May 25, 2011 @ 5:13 am

    I’m definitely a breakfast person, but I’m more on the sweet side. I like to start the day with oats or yogurt and fruit. Frittatas are what I call dinner! Isn’t it funny how we all have such different habits when it comes to breakfast.

    Reply

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    Sylvie @ Gourmande in the Kitchen — May 25, 2011 @ 5:14 am

    I follow you on Twitter.

    Reply

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    Sylvie @ Gourmande in the Kitchen — May 25, 2011 @ 5:15 am

    I already like you on FB too!

    Reply

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    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!

    Reply

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    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!

    Reply

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    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.

    Reply

    • 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. ;)

      Reply

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    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.

    Reply

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    Jan — May 25, 2011 @ 3:03 pm

    Get this via email.

    Reply

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    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 :)

    Reply

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    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!

    Reply

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    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.

    Reply

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    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.

    -Shilpa

    Reply

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    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?

    Cheers!

    Reply

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    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 .

    Reply

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    Jan — May 26, 2011 @ 6:07 pm

    Subscribe by email.

    Reply

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

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

    Reply

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    Jan — May 27, 2011 @ 8:44 am

    I have never made a frittata…may try now.

    Reply

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    Jan — May 27, 2011 @ 8:45 am

    Comes by email.

    Reply

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    Ngan — May 27, 2011 @ 9:29 am

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

    Reply

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    Ngan — May 27, 2011 @ 9:33 am

    Forgot to mention, I subscribed and shared via email!

    Reply

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    118
    Deb — May 27, 2011 @ 11:40 am

    Frittata sounds delicious…! I subscribed…

    Reply

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    119
    Gale Reeves — May 28, 2011 @ 6:33 am

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

    Reply

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    120
    Cindy — May 28, 2011 @ 2:42 pm

    I am following you on facebook.

    Reply

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    121
    Cindy — May 28, 2011 @ 2:44 pm

    I subscribed by email.

    Reply

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    122
    Cindy — May 28, 2011 @ 2:45 pm

    I post about the giveaway on facebook.

    Reply

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    123
    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!!

    Reply

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    124
    Sheila — May 13, 2013 @ 8:24 am

    One word…Perfection!

    Reply

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    Stephanie — July 2, 2013 @ 7:40 am

    Question:

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

    Reply

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