Chef notes
A frittata is the epitome of an anytime-of-day recipe. The humble Italian egg dish is fit for any meal. It’s also the perfect excuse to clean out your fridge — load it with whatever meat, vegetables and cheese you have on hand. This hearty iteration is packed with meaty mushrooms, fragrant red onion and two types of cheese — creamy goat cheese and salty Parmesan. It’s guaranteed to make you feel nourished.
This recipe calls for cremini mushrooms, which are also known as baby bella mushrooms because that’s exactly what they are: small, young portobello mushrooms. Cremini mushrooms have an earthy, concentrated flavor that adds depth to this dish.
The mushrooms in this frittata lend hearty texture and flavor to this naturally vegetarian frittata. Thyme is a common partner with mushrooms and you’ll easily see why here, as the woodsy herb counters the savory cremini mushrooms.
Perhaps the best part about this recipe, though, is the double dose of cheese. Crumbled goat cheese creates pockets of tangy, creamy flavor while a healthy sprinkle of grated Parmesan cheese seals the top of the frittata with its signature nutty saltiness. Serve frittata slices warm, at room temperature or even chilled, with buttered toast, a simple salad or both.
Technique Tip: To save a few minutes of prep time, pick up a container of pre-sliced mushrooms rather than slicing them yourself.
Swap Option: If you don’t like goat cheese, try swapping it with an equal amount of crumbled feta cheese.
Ingredients
- 8 large eggs
- 1/3 cup whole milk
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 8 ounces fresh cremini (baby bella) mushrooms, sliced
- 1/2 medium red onion, peeled and diced
- 1 tablespoon chopped fresh thyme leaves
- 4 ounces plain goat cheese, crumbled (about 1 cup)
- 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
Preparation
1.Arrange a rack in the top third of the oven and preheat the oven to 350 F.
2.In a large bowl, whisk the eggs until blended and smooth. Add the milk, 1/2 teaspoon salt and pepper and whisk to combine.
3.Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet set over medium heat. Add the mushrooms and remaining 1/4 teaspoon kosher salt, spread into an even layer and cook undisturbed for 2 minutes. Toss and continue to cook, stirring occasionally, until golden-brown and some of their liquid is released, 4 to 6 minutes more. Add the onion and thyme and sautè until the onion is softened and the mixture is fragrant, about 2 minutes.
4.Spread the mushroom mixture into an even layer, then pour the whisked eggs over the top, tilting the pan to make sure the eggs spread out evenly to the edges of the pan. Sprinkle the goat cheese all over the surface of the eggs, followed by the Parmesan. Cook, undisturbed, until the edges just begin to set, about 2 minutes.
5.Transfer the skillet to the oven and bake until the eggs are just set, 18 to 20 minutes. Pierce the center of the frittata with a paring knife: It should come out clean without any raw, wet egg. If not, continue to bake until it does.
6.Switch the oven to broil on high. Broil until the top of the frittata is golden-brown in spots, about 3 minutes. Let cool in the pan for at least 10 minutes. Slice into wedges and serve warm or at room temperature.
