Wild Mushroom and Goat Cheese Frittata

Amazing Wild Mushroom and Goat Cheese Frittata RecipeFresh and zesty Wild Mushroom and Goat Cheese Frittata. A marvelous meal any time of day!

Wild Mushroom and Goat Cheese Frittata Recipe
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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.

Heavenly Wild Mushroom and Goat Cheese Frittata Recipe

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?

Making Wild Mushroom and Goat Cheese Frittata Recipe

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.

How To: Wild Mushroom and Goat Cheese Frittata Recipe

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.”

How to Make Wild Mushroom and Goat Cheese Frittata Recipe

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.

Easy Wild Mushroom and Goat Cheese Frittata Recipe

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.

Perfect Wild Mushroom and Goat Cheese Frittata Recipe

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 Recipe
Print
5 from 3 votes

Wild Mushroom and Goat Cheese Frittata

Prep Time
15 mins
Cook Time
35 mins
Total Time
40 mins
 
Wild Mushroom and Goat Cheese Frittata Recipe - A healthy veggie-packed skillet egg bake with tons of flavor and soft creamy goat cheese.
Servings: 6 Servings
Nutrition Facts
Wild Mushroom and Goat Cheese Frittata
Amount Per Serving (6 g)
Calories 214 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 226mg 75%
Sodium 147mg 6%
Potassium 233mg 7%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 11g 22%
Vitamin A 11.4%
Vitamin C 5.4%
Calcium 8.1%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 8 large eggs
  • ½ cup whole milk
  • 3 tablespoons vegetable oil
  • 4 ounces 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 cup chopped zucchini
  • 3 ounces soft goat cheese
  • ¼ cup chopped green onions
  • Salt and Pepper
  • Oil

Instructions

  1. 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.
  2. 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.
  3. 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 ½ teaspoon salt and 1/4 teaspoon fresh pepper. Whisk until frothy.
  4. 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.
  5. 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.

 

 

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133 comments on “Wild Mushroom and Goat Cheese Frittata

  1. Sarahposted June 17, 2017 at 4:26 am Reply

    Awesome recipe and the photos look great!

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  3. KalynsKitchenposted March 23, 2017 at 10:48 am Reply

    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!

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  6. Stephanieposted July 2, 2013 at 7:40 am Reply

    Question:

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

  7. Sheilaposted May 13, 2013 at 8:24 am Reply

    One word…Perfection!

  8. Pingback: BROCCOLINI & GOAT CHEESE FRITTATA | Smith Bites

  9. Pingback: 2012 Easter Brunch Recipe Ideas | Now You're Cook.in'!

  10. Liz Berry Wagnerposted May 28, 2011 at 11:52 pm Reply

    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!!

  11. Cindyposted May 28, 2011 at 2:45 pm Reply

    I post about the giveaway on facebook.

  12. Cindyposted May 28, 2011 at 2:44 pm Reply

    I subscribed by email.

  13. Cindyposted May 28, 2011 at 2:42 pm Reply

    I am following you on facebook.

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

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

  15. Debposted May 27, 2011 at 11:40 am Reply

    Frittata sounds delicious…! I subscribed…

  16. Nganposted May 27, 2011 at 9:33 am Reply

    Forgot to mention, I subscribed and shared via email!

  17. Nganposted May 27, 2011 at 9:29 am Reply

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

  18. Janposted May 27, 2011 at 8:45 am Reply

    Comes by email.

  19. Janposted May 27, 2011 at 8:44 am Reply

    I have never made a frittata…may try now.

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

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

  21. Janposted May 26, 2011 at 6:07 pm Reply

    Subscribe by email.

  22. dakshaposted May 26, 2011 at 8:25 am Reply

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

  23. Steve @ HPDposted May 26, 2011 at 6:28 am Reply

    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!

  24. Shilpaposted May 26, 2011 at 5:05 am Reply

    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

  25. Quay Po Cooksposted May 26, 2011 at 3:42 am Reply

    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.

  26. Debbieposted May 25, 2011 at 10:41 pm Reply

    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!

  27. kankanaposted May 25, 2011 at 5:56 pm Reply

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

  28. Janposted May 25, 2011 at 3:03 pm Reply

    Get this via email.

  29. Steve @ HPDposted May 25, 2011 at 2:25 pm Reply

    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.

  30. Steve @ HPDposted May 25, 2011 at 2:20 pm Reply

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

    • Sommerposted May 26, 2011 at 2:01 pm Reply

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

  31. Julie M.posted May 25, 2011 at 8:03 am Reply

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

  32. Brian @ A Thought For Foodposted May 25, 2011 at 5:53 am Reply

    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!