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Mushroom Goat Cheese Frittata

5 from 1 vote
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Course: Breakfast
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Author: Doina

Ingredients

  • 8 eggs
  • 14 oz 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

  • Beat the eggs and add a pinch of salt.
  • 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.
  • 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.
  • Add the minced garlic and saute for about 30-40 seconds.
  • 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).
  • Add the goat cheese and (optionally) the finely chopped parsley.
  • Bake it in the preheated oven at 390°F (200°C) until cooked through, golden, and puffed up, about 15-18 minutes.