Mushroom and Goat Cheese Frittata
Have you ever made a frittata? If you have, you know how good they are. Easy to prepare, not a lot of ingredients required (you could really just use eggs and cheese), and everyone loves it. Eggs are great for you, too!
Combining mushrooms and goat cheese is one of the best ways to make frittata in our opinion. Throwing in a little thyme creates it a great harmony. This frittata will serve 2 hungry people. Double the recipe (and the pan size) to make a 12 egg frittata for enough food for 4 people!
¼ cup of heavy cream or whole milk
A handful of crumbled goat cheese
1 small onion
6-8 baby bella mushrooms
1 teaspoon of salt
A pinch of black pepper
Room temperature butter or baking spray
- Cook the onions until translucent. Add sliced mushrooms and cook fully.
- Whisk all of the eggs in a medium sized bowl. Add the cream, salt and pepper. Whisk to combine.
- Butter your baking vessel VERY well. This is crucial! You do not want to fight these eggs when it comes time to wash dishes, because the eggs will win. Do yourself a favor and make sure to grease the pan well!
- Bake for approximately 25 minutes in an oven heated to 350°. Check it often and rotate it! You want to take it out of the oven when it’s not completely set in the middle, because it will cook a little more when it comes out of the oven!
- Slice and enjoy!