Frittata with shitiake mushrooms and goat cheese
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I made this frittata for brunch very recently. It was such a hit that I decided to not only post it here, but to serve it for Easter brunch!

It blends the gorgeous shiitakes of spring with caramelized onions (yum) and my favorite thing ever: goat cheese. (Well, maybe not “ever” in the whole wide world- but you get the idea.)

This is a gorgeous breakfast/brunch dish that can be served with a green salad or as a compliment to the rest of a great spread. And while this is lovely vegetarian, you could also add pancetta or smoky bacon to amp it up. That is the beauty of frittata- add whatever sounds great to you- it is a very flexible dish!

Frittata with shitake mushrooms and goat cheese, serves 6-8
2 Tbs butter
½ yellow onion, thinly sliced
3 cups shiitake mushrooms, cleaned and sliced

10 eggs
½ cup white cheddar, finely grated
½ cup goat cheese

1/4 cup fresh chives, cut into ¼ inch pieces
Kosher salt and black pepper to taste

Preheat the oven to 350 degrees.

In an oven proof skillet, melt the butter over medium heat.

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Add the onion to the butter, sprinkle with salt and cook until soft, about 5 minutes.

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Add the shiitake mushrooms and a ¼ cup water and continue to cook, another five-eight minutes or until the mushrooms are soft. If the pan gets to dry, add a few tablespoons more of water.

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Meanwhile, crack the eggs into a large bowl and whisk until fluffy.

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Add the cheddar and combine completely.

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Add the chives.

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When the onions and mushrooms are soft and tender, reduce the heat to low and add the eggs to the pan.

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Once you have added the eggs, do not fiddle with them in any way!

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Sprinkle the top of the eggs with the goat cheese and the chives. Also, sprinkle the eggs with salt and black pepper.

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When the eggs have been cooking for a minute or two and the edges are just beginning to set up:

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Move the pan to the oven and bake for around 7 minutes, or until the egg is just set.

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Turn out onto a cutting board or a platter, slice and serve while still hot.

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Print Recipe  

Frittata with shitiake mushrooms and goat cheese
IMG_4266

I made this frittata for brunch very recently. It was such a hit that I decided to not only post it here, but to serve it for Easter brunch!

It blends the gorgeous shiitakes of spring with caramelized onions (yum) and my favorite thing ever: goat cheese. (Well, maybe not “ever” in the whole wide world- but you get the idea.)

This is a gorgeous breakfast/brunch dish that can be served with a green salad or as a compliment to the rest of a great spread. And while this is lovely vegetarian, you could also add pancetta or smoky bacon to amp it up. That is the beauty of frittata- add whatever sounds great to you- it is a very flexible dish!

Frittata with shitake mushrooms and goat cheese, serves 6-8
2 Tbs butter
½ yellow onion, thinly sliced
3 cups shiitake mushrooms, cleaned and sliced

10 eggs
½ cup white cheddar, finely grated
½ cup goat cheese

1/4 cup fresh chives, cut into ¼ inch pieces
Kosher salt and black pepper to taste

Preheat the oven to 350 degrees.

In an oven proof skillet, melt the butter over medium heat.

IMG_4210

Add the onion to the butter, sprinkle with salt and cook until soft, about 5 minutes.

IMG_4211

Add the shiitake mushrooms and a ¼ cup water and continue to cook, another five-eight minutes or until the mushrooms are soft. If the pan gets to dry, add a few tablespoons more of water.

>IMG_4212

Meanwhile, crack the eggs into a large bowl and whisk until fluffy.

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Add the cheddar and combine completely.

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Add the chives.

IMG_4217

>IMG_4218

When the onions and mushrooms are soft and tender, reduce the heat to low and add the eggs to the pan.

IMG_4219

Once you have added the eggs, do not fiddle with them in any way!

IMG_4220

Sprinkle the top of the eggs with the goat cheese and the chives. Also, sprinkle the eggs with salt and black pepper.

IMG_4221

When the eggs have been cooking for a minute or two and the edges are just beginning to set up:

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Move the pan to the oven and bake for around 7 minutes, or until the egg is just set.

IMG_4236

IMG_4235

Turn out onto a cutting board or a platter, slice and serve while still hot.

IMG_4240

IMG_4252

IMG_4261