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!
Wild Mushroom Frittata
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
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