Herb, Goat Cheese, and Mushroom Frittata
Frittatas are the Italian version of an omelette but Italians don’t just eat these for breakfast. A lot of times frittatas are made for lunch or even dinner. They are also a great way to use up any leftovers like veggies, potatoes, etc. because the eggs serve as a perfect blank canvas.
This recipe for Herb, Goat Cheese, and Mushroom Frittata feels elevated and fancy enough for a New Year’s brunch. Mostly because these flavors pair perfectly with the slightly sweet and floral La Gioiosa Prosecco. It isn’t a proper brunch without a little glass of ice-cold bubbly Prosecco and La Gioiosa Prosecco is food-friendly, so it’s something I always have on hand for life’s everyday celebrations as well as big celebrations. You can easily shop for La Gioiosa on wine.com.
To make my New Year’s brunch feel even more special, I brought out my fancy China. It was my mom’s that she gifted to me. I grew up using this China for special occasions and it brings back so many memories of my childhood that I hope to create those types of lasting memories with my kids.
Tips to make Herb, Goat Cheese, and Mushroom Frittata:
Heavy cream adds really great, rich flavor, but half and half is the next best thing if you don’t have heavy cream around.
Make sure to use a non-stick, oven-safe skillet medium-size skillet. That’s a lot of descriptive words, but they will make your life, and your frittata, better.
If you like bubbly cheese on the top, feel free to pop the frittata under the broiler. It adds a nice level of flavor but it’s definitely optional.
Ingredients:
2 tablespoons olive oil
1 large shallot, finely chopped
4 tablespoons unsalted butter, divided
2 cups mixed variety of mushrooms, roughly chopped
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
8 eggs, room temperature
2 tablespoons heavy cream or half and half
3-4 ounces goat cheese
2 tablespoons freshly grated parmesan cheese
Chopped fresh chives and fresh parsley for topping
Salt and pepper to taste
Instructions:
Preheat oven to 375 degrees
Place a medium-size oven-safe skillet over medium heat. Drizzle in the olive oil and add in the shallot with a small sprinkle of salt.
Cook until the shallots have started to soften.
Add in 2 tablespoons of butter and then stir in the mushrooms and another sprinkle of salt.
Cook the mushrooms over medium-high heat until the mushrooms start to become slightly golden.
Stir in the oregano and thyme and cook for about 30 seconds to 1-minute stirring frequently.
Add the additional 2 tablespoons of butter into the center of the skillet. Once melted, lightly spread it around, this helps to ensure the eggs don’t stick.
Whisk the eggs and heavy cream together until well combined.
Pour the eggs evenly over the mushrooms in the skillet.
Sprinkle the goat cheese evenly over the eggs.
Place the skillet in the oven and bake for 7-10 minutes or until the middle is set.
Remove the skillet from the oven and top the frittata with the parmesan cheese and a sprinkle of pepper.
Sprinkle with the fresh herbs, a drizzle of olive oil, and a sprinkle of sea salt.
Remove the frittata from the skillet and place it on a warm serving platter.
Cut the frittata into slices and serve.
