Wild Mushroom Frittata

I love a good frittata!  Packed with flavor, easy to prepare, loaded with protein and so versatile.  The wild mushrooms here bring a slight richness and when paired with a creamy goat cheese, deliver a delight!  Serve this or brunch, lunch or breakfast for dinner!

Print Recipe Pin Recipe Save Recipe
No ratings yet

Wild Mushroom Frittata

Course: Breakfast, Lunch
Keyword: Breakfast Favorites, Easy Lunch, Gluten Free, High Protein
Servings: 8 servings
Author: Denise


  • 2 Tbsp unsalted butter
  • 1 shallot chopped
  • 3 cloves garlic minced
  • 4 oz wild mushrooms roughly chopped
  • 14 eggs
  • 1/3 cup heavy cream
  • Kosher salt
  • Black pepper
  • 1 tsp dried thyme
  • 4 oz crumbled goat cheese
  • Fresh dill


  • Preheat oven to 350 degrees.
  • Heat a large oven safe skillet or cast iron pan over medium high heat.  Add butter and cook until mostly melted.  Add shallots and lightly brown for 2-3 minutes.  Add garlic and mushrooms.  Season with 1/2 tsp salt and 1/4 tsp pepper.  Mix to combine.  Turn heat down to medium and cook 5-6 minutes.
  • While mushrooms are cooking, prepare egg mixture.  Combine eggs and heavy cream in a medium bowl.  Add thyme and another 3/4 tsp salt and 1/4 tsp pepper.  Whisk vigorously for 1-2 minutes.  Gently pour egg mixture over mushroom mixture.  Turn heat off.  Sprinkle all of the goat cheese except for 1-2 Tbsp onto frittata.
  • Bake for 25 minutes.  Remove from oven and let sit 5 minutes.  Sprinkle remaining goat cheese over top.  Garnish with fresh dill.  Serve.
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Still hungry? Here’s more