Wild Mushroom and Goat Cheese Frittata
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Fresh and zesty Wild Mushroom and Goat Cheese Frittata. A marvelous meal any time of day!
When I wake up in the morning, 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, sautéed 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?
This Wild Mushroom and Goat Cheese Frittata is 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 giving it better visual appeal.
So how does one make a perfect Wild Mushroom and Goat Cheese Frittata that effortlessly slips out of the skillet in one dazzling circle?
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 cheese. Then pop the Wild Mushroom and Goat Cheese Frittata in the oven to finish cooking. Voila! A perfect Frittata.
In this Wild Mushroom and Goat Cheese 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.
More Fabulous Frittatas
Asparagus and Red Pepper Frittata
Avocado Frittata with Cotija Mozzarella – From Kalyn’s Kitchen
BLT Skillet Frittata – From The Cookie Rookie
Hash Brown Frittata – From Fifteen Spatulas
Wild Mushroom and Goat Cheese Frittata
- 8 large eggs
- ½ cup whole milk
- 3 tablespoons vegetable oil
- 4 ounces sliced wild mushrooms, sliced (crimini, oyster, shiitake…)
- 1 large shallot, quartered and sliced
- 1 clove garlic (small), minced
- 6-8 drops truffle oil, optional
- 3/4 cup chopped zucchini
- 3 ounces soft goat cheese
- 1/4 cup chopped green onions
- Salt and pepper
- Preheat oven to 350 degrees F. Preheat a skillet to medium-high. Add 1 tablespoon 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 tablespoons oil. Mix eggs and milk with 1/2 teaspoon salt and 1/4 teaspoon 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? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Pingback: Superior Recipes for Mushroom Lovers | Awareness
Awesome recipe and the photos look great!
Pingback: Spring CSA Summary: Week Three – Kitchen Mission
Wow, I would love that for breakfast; also not a sweet breakfast fan. Thanks for the shout out for my Avocado Frittata with Cotija and Mozzarella Cheese!
Pingback: 5 Recipes for Your Oyster Mushroom Kit | Logro Farms
Pingback: 15 Best Vegetarian Mushrooms Recipes
Does goat milk have to be used in this recipe? Can a heavy cream or other milk be used?
Pingback: BROCCOLINI & GOAT CHEESE FRITTATA | Smith Bites
Pingback: 2012 Easter Brunch Recipe Ideas | Now You're Cook.in'!
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!!
I post about the giveaway on facebook.
I subscribed by email.
I am following you on facebook.
I am now following you on facebook. Thanks for offering the give-away.
Frittata sounds delicious…! I subscribed…
Forgot to mention, I subscribed and shared via email!
I love your website and this recipe is so easy to make! Will definitely try this.
Comes by email.
I have never made a frittata…may try now.
Awesome looking frittata. Great for a Saturday breakfast idea:)
Subscribe by email.
This dish new for me Definitely a must try! Looks so appealing! i’m follow u facebook. plz follow me in facebook .
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?
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.
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.
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!
gorgous ! I am making this for our weekend breakfast .. i love eggs and with mushroom the frittata will taste double yummy :)
Get this via email.
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.
Fine Cooking had a great Frittata 101 last year. Was more of a flow-chart than a recipe, resulting in about a billion combos.
Hey Steve, I think the Italians had a handle on a wide array of frittatas long before Fine Cooking. ;)
Yum! I love a good frittata. This looks really good; especially considering you added in mushrooms and goat cheese. Two of my favorite foods!
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!
I already like you on FB too!
I follow you on Twitter.
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.
I subscribe via email.
What a great earthy flavor combination! Looks delish Sommer!
Wowza does that look good! I love love love mushrooms. Thanks for sharing!
We’re subscribing by RSS and we think frittata are the perfect meal!
The frittata looks great! I can eat it any time of the day.
My mama would absolutely LOVE this! What a great giveaway! I’m a Facebook subscriber. :)
Love this frittata! Following :)
looking so delicious. have a beautiful day.
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 :)
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
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 :)
Sommer, what a beautiful and delicious looking frittata you are sharing with us! Thumbs up just for you!
very yummy frittata – very nice recipe!
Love your presentation! This looks crazy delicious!!!
subbed via email!
Tweeted this one too!
shared on FB!!
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.
YAY I giveaway.. so generous of you!!! The photos look fabulous.. what is a French Toast Flipper? Did I get that right?
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!
thats one fine looking frittata! Looks perfect!
flavourful delicious and colourful frittata
i cant wait to hear more abt blogher… i am jealous!
I’m Canadian, so I can’t enter. Rats! Good luck to everyone else!
I liked you on facebook :D
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!
I have never made a frittata before, kind of intimidating. But not anymore. Thanks!
I subscribe via email!
I liked on Facebook!
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????
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:)
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!
I’m a fan on Facebook!
It looks delicious, i love it, and your photos are great!!
Subscribe via email.
I will tweet about your giveaway :)
I follow you through google~
I follow you on facebook~
This frittata looks amazing! I’d much rather have this than a danish or donut, too!
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)
A gorgeous frittata, such delicious flavors, love the goat cheese here!
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!!
And will follow you on twitter! (MsLindselicious)
Oh and I already like you on FB.
I am so with you on the breakfast front! The more savory the better.
I also liked you on FB so I’ll get your yummy updates!
I posted this to my FB page!
OMG! It is close to midnight and I want that frittata NOW! Gorgeousness on a plate.
I Like you on FB
I subscribe to your RSS
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.
And also to your RSS feed.
I also subscribe on Twitter.
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.
That looks just fantastic. I cannot wait to give this recipe a try.
Frittata looks great, but I’m calling dibs on that muffin!
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!).
I stumbled this.
I like you on facebook.
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.
I love frittatas for breakfast or dinner. Mushrooms and zuk is a wonderful combination, also asparagus.
I subscribe by RSS!
I have posted this article on my facebook page.
I have tweeted this post with a link.
I have “liked” you on facebook
I am following you on twitter. Oh and please excuse the typo in my previous comment. Fingers got crossed I guess! :-)
Your frittata looks delicious! Love making htem for dinner.
Yum….that looks amazing. Now I’m hungry – again! :)
Gotta love Frittata’s……
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!
You’re also part of my RSS (google reader) feed (mmporta).
LOVE the idea of dinner for breakfast. This frittata looks amazing!
Liked you on facebook (pipandebby)!
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 !
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!
YUM! I am so obsessed with frittatas and quiches lately! This looks absolutely delicious!
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. :-)
That is a wonderful frittata..
as always I’m in love with your pictures
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).
ooooo this looks amazing!! holy yumminess!! Frittas are perfect for weeknight dinners. so fast and easy!!
shared on stumble upon
subscribed by facebook
I tweeted about it…but have no clue how to grab a link. So….trust me. I tweeted.
Oh, a kind soul to share her goodies with us pitiful non-goers! I’ve subscribed via FB!
Okay…I am so making this in the next few days…great pics and great directions!
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.
great tips fritttatas are widely popular in our home..glad you had a blast at blogher!!
This looks like an amazing breakfast. I have heard of breakfast for dinner but this is dinner for breakfast! Lucky family you have!
And I subscribe to your RSS via Google Reader. :)
I also follow you on Twitter.
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 :)
Also subscribing on Facebook!
I’m tweeting this!
And that frittata looks amazing! Saving that recipe for next weekend. Thanks!
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!
Yum! I love frittata! That looks wonderful!