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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.

Wild Mushroom and Goat Cheese Frittata

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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

  1. spicebloggerposted May 23, 2011 at 6:38 am

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

    –shelley

    Reply

  2. spicebloggerposted May 23, 2011 at 6:40 am

    Also subscribing on Facebook!

    Reply

  3. Rachel @ Rachel's Recipe Reviewsposted May 23, 2011 at 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

  4. Rachel @ Rachel's Recipe Reviewsposted May 23, 2011 at 6:44 am

    I also follow you on Twitter.

    Reply

  5. Rachel @ Rachel's Recipe Reviewsposted May 23, 2011 at 6:44 am

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

    Reply

  6. Lindsay @Eat, Knit, Growposted May 23, 2011 at 6:46 am

    Yum! I love frittata! That looks wonderful!

    Reply

  7. Maris (In Good Taste)posted May 23, 2011 at 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!

    Reply

  8. sweetlifeposted May 23, 2011 at 6:48 am

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

    sweetlife

    Reply

  9. Lana @ Never enough Thymeposted May 23, 2011 at 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

  10. Cheryl Stoyposted May 23, 2011 at 7:32 am

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

    Reply

  11. Nelly Rodriguezposted May 23, 2011 at 7:45 am

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

    Reply

  12. Nelly Rodriguezposted May 23, 2011 at 7:47 am

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

    Reply

  13. Ericaposted May 23, 2011 at 7:48 am

    Facebook subscriber

    Reply

  14. Ericaposted May 23, 2011 at 7:48 am

    Email subscriber

    Reply

  15. Christopher sorelposted May 23, 2011 at 7:50 am

    subscribed by facebook

    Reply

  16. Christopher sorelposted May 23, 2011 at 7:50 am
  17. Christopher sorelposted May 23, 2011 at 7:55 am

    shared on stumble upon

    Reply

  18. Brandon @ Kitchen Konfidenceposted May 23, 2011 at 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

  19. jennaposted May 23, 2011 at 8:16 am

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

    Reply

  20. Barbara | Creative Culinaryposted May 23, 2011 at 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

  21. Sawsan@chef in disguiseposted May 23, 2011 at 8:29 am

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

    Reply

  22. Jean (Lemons and Anchovies)posted May 23, 2011 at 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

  23. RavieNomNomsposted May 23, 2011 at 8:47 am

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

    Reply

  24. The Mistress of Spicesposted May 23, 2011 at 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

  25. soniaposted May 23, 2011 at 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

  26. Megan @ Pip and Ebbyposted May 23, 2011 at 9:13 am

    Liked you on facebook (pipandebby)!

    Reply

  27. Megan @ Pip and Ebbyposted May 23, 2011 at 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

  28. Carolynposted May 23, 2011 at 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

  29. Triciaposted May 23, 2011 at 10:07 am

    Gotta love Frittata’s……

    Reply

  30. Heather at FarmgirlGourmetposted May 23, 2011 at 10:16 am

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

    Reply

  31. Deb @ knitstamaticposted May 23, 2011 at 10:25 am

    Your frittata looks delicious! Love making htem for dinner.

    Reply

  32. Deb @ knitstamaticposted May 23, 2011 at 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

  33. Deb @ knitstamaticposted May 23, 2011 at 10:26 am

    I have “liked” you on facebook

    Reply

  34. Deb @ knitstamaticposted May 23, 2011 at 10:26 am

    I have tweeted this post with a link.

    Reply

  35. Deb @ knitstamaticposted May 23, 2011 at 10:27 am

    I have posted this article on my facebook page.

    Reply

  36. Gwen~healthymammaposted May 23, 2011 at 10:36 am

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

    Reply

  37. Gwen~healthymammaposted May 23, 2011 at 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

  38. Gwen~healthymammaposted May 23, 2011 at 10:38 am

    I like you on facebook.

    Reply

  39. Gwen~healthymammaposted May 23, 2011 at 10:38 am

    I stumbled this.

    Reply

  40. Jennifer in SCposted May 23, 2011 at 10:53 am

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

    Reply

  41. Victoria @ Mission: Foodposted May 23, 2011 at 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

  42. Victoria @ Mission: Foodposted May 23, 2011 at 11:05 am

    I also subscribe on Twitter.

    Reply

  43. Victoria @ Mission: Foodposted May 23, 2011 at 11:06 am

    And also to your RSS feed.

    Reply

  44. Kate@Diethood.composted May 23, 2011 at 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

  45. Kate@Diethood.composted May 23, 2011 at 11:13 am

    I subscribe to your RSS

    Reply

  46. Kate@Diethood.composted May 23, 2011 at 11:13 am

    I Like you on FB

    Reply

  47. Saee Koranne-Khandekarposted May 23, 2011 at 12:18 pm

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

    Reply

  48. Evaposted May 23, 2011 at 12:24 pm

    I posted this to my FB page!

    Reply

  49. Evaposted May 23, 2011 at 12:24 pm

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

    Reply

  50. Andrea @From the Bookshelfposted May 23, 2011 at 12:37 pm

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

    Reply

  51. Lindsey@Lindseliciousposted May 23, 2011 at 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

  52. Lindsey@Lindseliciousposted May 23, 2011 at 12:40 pm

    Oh and I already like you on FB.

    Reply

  53. Lindsey@Lindseliciousposted May 23, 2011 at 12:41 pm

    And will follow you on twitter! (MsLindselicious)

    Reply

  54. Lindaposted May 23, 2011 at 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

  55. 5 Star Foodieposted May 23, 2011 at 1:59 pm

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

    Reply

  56. carolinaheartstringsposted May 23, 2011 at 12:59 pm

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

    Reply

  57. Pudding Pie Laneposted May 23, 2011 at 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

  58. Lizposted May 23, 2011 at 1:29 pm

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

    Reply

  59. Lizposted May 23, 2011 at 1:30 pm

    I follow you on facebook~

    Reply

  60. Lizposted May 23, 2011 at 1:30 pm

    I follow you through google~

    Reply

  61. Lizposted May 23, 2011 at 1:30 pm

    I will tweet about your giveaway :)

    Reply

  62. Janposted May 23, 2011 at 1:32 pm

    Subscribe via email.

    Reply

  63. Valerieposted May 23, 2011 at 1:37 pm

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

    Reply

  64. Tricia @ Saving room for dessertposted May 23, 2011 at 1:40 pm

    I’m a fan on Facebook!

    Reply

  65. Tricia @ Saving room for dessertposted May 23, 2011 at 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

  66. pachecopattyposted May 23, 2011 at 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

  67. Feast on the Cheapposted May 23, 2011 at 2:10 pm

    Looks wonderful!

    Reply

  68. Amber @ Caleigh's Kitchenposted May 23, 2011 at 2:23 pm

    I liked on Facebook!

    Reply

  69. Amber @ Caleigh's Kitchenposted May 23, 2011 at 2:24 pm

    I subscribe via email!

    Reply

  70. Erinposted May 23, 2011 at 3:06 pm

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

    Reply

  71. Eileenposted May 23, 2011 at 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

  72. Sarah Jposted May 23, 2011 at 3:38 pm

    I liked you on facebook :D

    Reply

  73. Malliposted May 23, 2011 at 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

  74. Bethposted May 23, 2011 at 3:47 pm

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

    Reply

  75. CLAIREposted May 23, 2011 at 3:47 pm

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

    Reply

  76. torviewtorontoposted May 23, 2011 at 4:36 pm

    flavourful delicious and colourful frittata

    Reply

  77. Priya Mahadevanposted May 23, 2011 at 6:22 pm

    thats one fine looking frittata! Looks perfect!

    Reply

  78. Dmarieposted May 23, 2011 at 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

  79. elle marieposted May 23, 2011 at 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

  80. Tereseposted May 23, 2011 at 8:45 pm

    shared on FB!!

    Reply

  81. Tereseposted May 23, 2011 at 8:46 pm

    Tweeted this one too!

    Reply

  82. Tereseposted May 23, 2011 at 8:50 pm

    subbed via email!

    Reply

  83. Mary @ Delightful Bitefulsposted May 23, 2011 at 9:29 pm

    Love your presentation! This looks crazy delicious!!!

    Reply

  84. An Alaskan Cooks | Alaska Food and Wineposted May 23, 2011 at 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

  85. Delishhhposted May 23, 2011 at 10:11 pm

    very yummy frittata – very nice recipe!

    Reply

  86. Angie's Recipesposted May 23, 2011 at 10:11 pm

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

    Reply

  87. Baking Serendipityposted May 23, 2011 at 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

  88. Christyposted May 23, 2011 at 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

  89. marlaposted May 24, 2011 at 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

  90. mimosacafeposted May 24, 2011 at 6:34 am

    looking so delicious. have a beautiful day.

    Reply

  91. Emily @Cleanlinessposted May 24, 2011 at 8:43 am

    Love this frittata! Following :)

    Reply

  92. Lindsey @ Gingerbread Bagelsposted May 24, 2011 at 7:44 am

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

    Reply

  93. Biren @ Roti n Riceposted May 24, 2011 at 8:36 am

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

    Reply

  94. Chris and Amyposted May 24, 2011 at 9:57 am

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

    Reply

  95. Aimeeposted May 24, 2011 at 11:28 am

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

    Reply

  96. Tiffanyposted May 24, 2011 at 6:10 pm

    What a great earthy flavor combination! Looks delish Sommer!

    Reply

  97. Janposted May 24, 2011 at 7:53 pm

    I subscribe via email.

    Reply

  98. Sylvie @ Gourmande in the Kitchenposted May 25, 2011 at 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

  99. Sylvie @ Gourmande in the Kitchenposted May 25, 2011 at 5:14 am

    I follow you on Twitter.

    Reply

  100. Sylvie @ Gourmande in the Kitchenposted May 25, 2011 at 5:15 am

    I already like you on FB too!

    Reply

  101. Brian @ A Thought For Foodposted May 25, 2011 at 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

  102. Julie M.posted May 25, 2011 at 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

  103. Steve @ HPDposted May 25, 2011 at 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

  104. Steve @ HPDposted May 25, 2011 at 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

  105. Janposted May 25, 2011 at 3:03 pm

    Get this via email.

    Reply

  106. kankanaposted May 25, 2011 at 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

  107. Debbieposted May 25, 2011 at 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

  108. Quay Po Cooksposted May 26, 2011 at 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

  109. Shilpaposted May 26, 2011 at 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

  110. Steve @ HPDposted May 26, 2011 at 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

  111. dakshaposted May 26, 2011 at 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

  112. Janposted May 26, 2011 at 6:07 pm

    Subscribe by email.

    Reply

  113. Julia @ DimpleArtsposted May 26, 2011 at 10:21 pm

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

    Reply

  114. Janposted May 27, 2011 at 8:44 am

    I have never made a frittata…may try now.

    Reply

  115. Janposted May 27, 2011 at 8:45 am

    Comes by email.

    Reply

  116. Nganposted May 27, 2011 at 9:29 am

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

    Reply

  117. Nganposted May 27, 2011 at 9:33 am

    Forgot to mention, I subscribed and shared via email!

    Reply

  118. Debposted May 27, 2011 at 11:40 am

    Frittata sounds delicious…! I subscribed…

    Reply

  119. Gale Reevesposted May 28, 2011 at 6:33 am

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

    Reply

  120. Cindyposted May 28, 2011 at 2:42 pm

    I am following you on facebook.

    Reply

  121. Cindyposted May 28, 2011 at 2:44 pm

    I subscribed by email.

    Reply

  122. Cindyposted May 28, 2011 at 2:45 pm

    I post about the giveaway on facebook.

    Reply

  123. Liz Berry Wagnerposted May 28, 2011 at 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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  126. Sheilaposted May 13, 2013 at 8:24 am

    One word…Perfection!

    Reply

  127. Stephanieposted July 2, 2013 at 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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