I seem to have a lot of obsessions with different kinds of food. Besides guacamole and all things avocado, two of my biggest food obsessions are mushrooms and goat cheese. So naturally I had to put them together and created this Mushroom, Green Onion and Goat Cheese Frittata. I don’t mean to brag or anything – but it turned out really really good. Like for reals! You see that one piece on the plate above. Ya, I ate it. And you see the rest of it sitting in the pan? Well, I ate almost all of that too. I don’t know what came over me, but the flavor combination of the sauteed mushrooms and the tangy goat cheese just did me in!
This brunch item is for sure going on my ever growing Easter Brunch menu! I might even make 2 of these, since it’s good served warm or cold. And you know what makes this even better, adding more cheese on top with a sprinkle of this flaky salt from the Meadow. And if you don’t like goat cheese, first of all you are crazy and need to come over immediately so I can prepare something for you and change your mind, and second you can totally sub in any kind of cheese you do like!
Mushroom, Green Onion and Goat Cheese Frittata
- 6 eggs
- 1/4 cup milk
- salt and pepper
- 2 tbsp butter
- 2 cups sliced mushrooms
- 2 cloves garlic
- 6 green onions sliced on bias
- 4 tbsp goat cheese
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the eggs and milk. Season with salt and pepper and set aside.
- In a large 10 inch skillet heat the butter over medium high heat. Saute mushrooms, garlic and green onions for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the beaten egg mixture over the vegetables ensuring that they cover the majority of the veggies. Turn the burner to medium and let the egg set for about 4-5 minutes.
- Sprinkle the top with Goat cheese. Once the bottom and sides of the frittata are stable, transfer the entire skillet into a oven and bake for about 6-8 minutes. Remove from the oven once the egg is fully cooked and serve immediately.