Mushroom Goat Cheese Frittata Recipe

Looking to add a little excitement to your morning scrambled eggs? My mushroom goat cheese frittata recipe adds salty, creamy, and tender, meaty notes to an Italian classic and is a great way to energize yourself for the day ahead.

Mushroom Goat Cheese Frittata

Mushroom Goat Cheese Frittata Recipe

I make this for breakfast a fair bit, and with some fresh greens, I find this is such a delicious and hearty way to get going in the morning.

That tender, meaty texture of fried mushrooms with the creamy goat’s cheese and firm-yet-fluffy scrambled egg is a combination worth getting out of bed for, I can assure you!

If you’re in a rush, you can easily package up a couple of slices of this to eat on the road or at lunch.

Mushroom Goat Cheese Frittata

Ingredients

First, let’s get going with this yummy recipe. You’ll need the following ingredients:

Ingredients for the mushroom goat cheese frittata
  • Eggs – 8 eggs
  • Mushrooms – 14oz (400 grams) mushrooms
  • Heavy Cream or Plain Yogurt – 1/4 cup heavy cream/double cream or plain full-fat yogurt
  • Olive Oil – 2 tbsp olive oil
  • Butter – 1 tbsp unsalted butter
  • Salt – 1/2 tsp kosher salt (or more to taste)
  • Pepper – 1/2 tsp black pepper
  • Onion – 1 small red onion, finely diced
  • Garlic – 1 large garlic clove
  • Dried Oregano – 1 tsp dried oregano
  • Goat Cheese – 3 oz (85 grams) soft goat cheese
  • Parsley – 2 tbsp finely chopped fresh parsley (optional)

Equipment

Very quickly, because this is a one-pan dish that is finished in the oven, make sure you use a pan that can be transferred from the hob to the oven.

In my bell pepper and zucchini frittata recipe, I use my trusted cast iron pan. Here, I am using a large stainless steel pan with handles. So just double-check that your pan can be transferred to the oven safely.

Step-by-Step Instructions

Step 1 – Beat the eggs and add a pinch of salt.

Beating the eggs

Step 2 – To a pan over medium-high heat, add the olive oil and sliced mushrooms with salt and pepper and sauté them for about 5 minutes. Stir from time to time.

Sauteing the mushrooms in a pan.
Sauteing the mushrooms in a pan.

Step 3 – Lower the heat to medium, add the finely chopped red onion, dried oregano, and butter, and cook for about 8 minutes. Stir from time to time.

Adding onions and the seasoning to the mushrooms.
Adding the butter to the mushrooms.

Step 4 – Add the minced garlic and saute for about 30-40 seconds.

Step 5 – Add the beaten eggs (make sure the liquid from the mushrooms has mostly evaporated; depending on the type of mushrooms you have, you may need to cook them a bit more or less).

Adding the beaten eggs to the cooked mushrooms and onions.
Making the frittata

Step 6 – Add the goat cheese and (optionally) the finely chopped parsley.

Adding the goat cheese to the frittata, and now ready to go into the oven.

Step 7 – Bake it in the preheated oven at 390°F (200°C) until cooked through, golden, and puffed up, about 15-18 minutes.

Baking the frittata in the oven.
Frittata.
Frittata.

Serving Suggestions

You can either serve it straight from the pan, or transfer the frittata to a large plate or wooden board to be sliced and served.

Frittata.

You could also cook it in a cast iron pan and bring it straight to the table.

Frittata in a cast iron pan.

This is such a hearty dish, that it can definitely be served on its own. A slice alone is very filling, but you can always go in for a second if you like.

Slice of frittata.
A slice of Mushroom Goat Cheese Frittata made in the cast iron pan

One of my favorite ways to serve it is with fresh greens, like some arugula, and a drizzle of olive oil. The herbs or greens help add a little freshness to what is a very hearty dish.

You can expand on this with a salad for the table, and my tomato feta and mint salad recipe is a very good pairing for this.

Slice of frittata.
A slice of Mushroom Goat Cheese Frittata made in the large stainless steel pan

Alternatively, you can treat this as you would, say, an omelet or a crustless quiche. That means a side of boiled or roasted potatoes goes nicely with it, in addition to some vegetables if this is too heavy for you. My easy roasted veggies recipe, for example, is worth checking out.

A halved avocado also goes well with frittata, as does a side of crusty bread if, like me, you have a real weakness for bread!

All in all, there’s room to have fun with this. Let me know what you thought of it in the comments, and I hope it helped you expand your knowledge a little of Italian cooking beyond the likes of pasta and pizza.

Recipe Card

Mushroom Goat Cheese Frittata

Mushroom Goat Cheese Frittata

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 8 eggs
  • 14oz (400 grams) mushrooms
  • 1/4 cup heavy cream or plain full-fat yogurt
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt (or more to taste)
  • 1/2 tsp black pepper
  • 1 small red onion, finely diced
  • 1 large garlic clove
  • 1 tsp dried oregano
  • 3 oz (85 grams) soft goat cheese
  • 2 tbsp finely chopped fresh parsley (optional)

Instructions

  1. Beat the eggs and add a pinch of salt.
  2. To an ovenproof pan over medium-high heat, add the olive oil and sliced mushrooms with salt and pepper and sauté them for about 5 minutes. Stir from time to time.
  3. Lower the heat to medium, and add the finely chopped red onion, dried oregano, and butter, and cook for about 8 minutes. Stir from time to time.
  4. Add the minced garlic and saute for about 30-40 seconds.
  5. Add the beaten eggs (make sure the liquid from the mushrooms has mostly evaporated, depending on the type of mushrooms you have, you may need to cook them a bit more or less).
  6. Add the goat cheese and (optionally) the finely chopped parsley.
  7. Bake it in the preheated oven at 390°F (200°C) until cooked through, golden, and puffed up, about 15-18 minutes.

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Need a hearty, flavorsome dish to get you going in the morning? Keep my mushroom goat cheese frittata recipe for safekeeping by saving it to one of your boards.

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