goat cheese frittata

Mushrooms, goat cheese and kale combine to make a fancy yet approachable breakfast recipe. Great for brunch or meal prep!

Mushroom and Goat Cheese Frittata

olive oil

mushrooms (sliced)

red bell pepper (diced)

unsalted butter

kale leaves (see note

garlic (minced)

salt (divided

eggs

black pepper

2% milk

goat cheese

Preheat the oven to 400 degrees F.

Heat a 12 inch cast iron pan over medium-high heat. Once hot, add two tablespoons olive oil. To the hot oil add sliced mushrooms and diced bell pepper. Saute until lightly browned, about 6-8 minutes.

Add in the butter, kale, garlic and 1/4 salt. Saute until kale is wilted and a little crispy. Olive oil can be used in place of butter if desired, but I find that butter adds a great flavor.

Meanwhile, whisk together eggs, milk, 1/4 teaspoon salt, pepper until thoroughly combined.

Once the kale is ready, turn the heat off and crumble goat cheese evenly across the veggies. Pour the egg mixture over the veggies, tilting the pan as needed to evenly distribute.

Bake uncovered at 400F for 14-16 minutes. You can tell the frittata is done because the edges will be golden and pulling away from the cast iron a bit. It should also puff up a bit (it&#039;s okay if it doesn&#039;t puff up, that just means a hole caused the air to escape). Test for doneness by inserting a toothpick in the center of the frittata. Remove from the oven and enjoy!

Sautéed mushrooms and spinach are mixed with eggs and goat cheese and finished in the oven to make this simple, beginner-friendly vegetarian frittata.

Mushroom Goat Cheese Frittata

almond milk (or any plain, unsweetened milk)

grapeseed oil (or any cooking oil)

onion

mushrooms

garlic, (chopped)

thyme

salt

spinach leaves ((fresh

Fresh herbs, (such as basil and oregano leaves)

Cherry tomatoes, (quartered)

Cracked pepper

Preheat oven to 400 degrees Fahrenheit. Whisk eggs and almond milk together and set aside.

Pour grapeseed oil into a 10 ½-inch oven-safe cast-iron skillet over medium heat. Once the oil is shimmering, stir in onion and cook 4 minutes, or until translucent. Stir in mushrooms, garlic, thyme, and salt, and cook 4 additional minutes, or until mushrooms soften and darken in color. Stir in spinach and cook 3 minutes, or until thawed (if frozen) and wilted.

Reduce the heat to low and pour the egg and milk mixture over the vegetables in the skillet. Stir in crumbled goat cheese, and cook 4 minutes, or until the eggs just begin to set.

Transfer the skillet to the oven and bake 8 minutes or until the center is no longer jiggly. When you insert a knife into the center, you should not see any raw egg.

Once cooked, remove the skillet from the oven and allow the frittata to rest for at least 5 minutes before slicing it into pieces and serving. To remove the frittata from the pan, you can either flip it over onto a dish or use a silicone spatula to transfer. Serve with fresh herbs, cherry tomatoes, and cracked pepper if desired.

Allow the frittata to cool completely for storage. Then, cover and store it in the refrigerator for up to five days.

Packed with creamy goat cheese, peas and fresh herbs, this spring-inspired goat cheese frittata is a simple and satisfying one-skillet meal.

Goat Cheese Frittata

extra-virgin olive oil (for pan)

frozen peas

60 milliliters whole yogurt (I use goat milk yogurt)

fine sea salt

flat leaf parsley, finely chopped

dill leaves, finely chopped

Tablespoons finely chopped chives

goat

Pre-heat oven to 375 degrees F.  Generously oil...

Pre-heat oven to 375 degrees F.  Generously oil an 8-inch cast iron or other oven-proof skillet with oil and place in oven.

Bring a pot of salted water to a...

Bring a pot of salted water to a boil and blanch peas for 2-3 minutes. Then drain and set aside.

In a large bowl whisk together the eggs,...

In a large bowl whisk together the eggs, yogurt, salt, pepper, green onion, parsley, dill and chives until well combined.

Carefully remove pre-heated skillet from the oven and...

Carefully remove pre-heated skillet from the oven and pour in egg mixture.  Scatter peas and goat cheese evenly across the top.

Return to oven and bake for about 25...

Return to oven and bake for about 25 minutes until puffed and just set in the center.

Remove from oven and cool on a wire...

Remove from oven and cool on a wire rack before cutting.  Serve warm or at room temperature, store leftovers in an airtight container in the fridge for 3-4 days.

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Mushroom Goat Cheese Frittata

Goat Cheese Frittata

Top 3 goat cheese frittata recipes from across the web

The most viewed goat cheese frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom and Goat Cheese Frittata

Mushroom Goat Cheese Frittata

Goat Cheese Frittata

The most viewed goat cheese frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine