Wild Mushroom and Goat Cheese Frittata Recipe
Print Recipe
5 from 6 votes

Wild Mushroom and Goat Cheese Frittata

Wild Mushroom and Goat Cheese Frittata Recipe - A healthy veggie-packed skillet egg bake with tons of flavor and soft creamy goat cheese.
Prep Time15 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 214kcal
Author: Sommer Collier

Ingredients

  • 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
  • Oil

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 3g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 226mg | Sodium: 147mg | Potassium: 233mg | Fiber: 0g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 4.5mg | Calcium: 81mg | Iron: 1.6mg